Change in alfa-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolénic acid or very long chain omega-3 polyunsaturated fatty acids after different processing methods

L. Cortinas, J. Galobart, A.C.* Barroeta, M.A and Baucells Grashorn

    Research output: Contribution to journalArticleResearch

    43 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)820-829
    JournalJournal of the Science of Food and Agriculture
    Publication statusPublished - 1 Jan 2003

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