Work

Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment

Year: 2024

Type: article

Abstract: position and increased the contents of plasmalogens. The results provided detail the phospholipid profiles of egg yolk to improve understanding of its nutrition.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102105

Authors: Le Cheng, Xinlei Yuan, Ming Zhang, Jianguo Dong, Yao Wu, Rang Wang, Yixuan Li, Lishui Chen, Bing Fang

Institutions: China Agricultural University, Tianjin University of Science and Technology, Beijing Technology and Business University

Language: English

Topic: Fatty Acid Research and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350

Funders: China Agricultural University, National Key Research and Development Program of China

Awards: G4272816133, G4769417451

OpenAlex ID: W4405584154

FWCI: 1.376

Cites: 38

Cited by: 6

Related to: 10