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Journal Article |
| endingPage |
2748 |
| issn |
1520-5118
0021-8561 |
| issueIdentifier |
7 |
| pageRange |
2743-2748 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
2743 |
| bibliographicCitation |
Mazalli MR, Bragagnolo N. Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder. J Agric Food Chem. 2007 Apr 04;55(7):2743–8. doi: 10.1021/jf063267b. PMID: 17348676. |
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| date |
2007-03-10^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/17348676
https://doi.org/10.1021/jf063267b |
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http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421
https://portal.issn.org/resource/ISSN/0021-8561 |
| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Effect of Storage on Cholesterol Oxide Formation and Fatty Acid Alterations in Egg Powder |
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