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Effect of Different Egg Products on Lipid Oxidation of Biscuits

Vito Verardo1,2, Maria Cristina Messia3, Emanuele Marconi3

  • 1Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.

Foods (Basel, Switzerland)
|December 3, 2020
PubMed

Keywords:
biscuitscholesterol oxides (COPs)eggsoxidized fatty acids (OFA)peroxide value (PV)

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