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Stability of Fat Soluble Components such as n-3 Polyunsaturated Fatty Acids and Physicochemical Properties in EPA- and DHA-enriched Eggs.

机译：脂溶性组分如N-3多不饱和脂肪酸等脂肪溶性组分的稳定性和EPA和DHA富含卵中的物理化学性质。

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Tsuneyuki Oku; Hideo Kato; Tomoko Kunishige-Taguchi; Michiyo Hattori; Keiko Wada; Midori Hayashi;
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年度 1996
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1. Changes in the breast milk fatty acids and plasma lipids of nursing mothers following consumption of n-3 polyunsaturated fatty acid enriched eggs. [J] . Cherian G, Sim JS Nutrition . 1996,第1期

机译：食用富含n-3多不饱和脂肪酸的鸡蛋后，哺乳母亲的母乳脂肪酸和血浆脂质的变化。
2. Supplementation with fish oil affects the association between very long-chain n-3 polyunsaturated fatty acids in serum non-esterified fatty acids and soluble vascular cell adhesion molecule-1 [J] . Elsa M. HJERKINN, Harald ARNESEN, Ingecs?rg SELJEFLOT, Clinical Science . 2003,第1期

机译：补充鱼油会影响血清非酯化脂肪酸中的长链n-3多不饱和脂肪酸与可溶性血管细胞粘附分子-1的关联
3. Effect of metabolic efficiency and intestinal morphology on variability in n-3 polyunsaturated fatty acid enrichment of eggs. [J] . Nain S., Renema R. A., Zuidhof M. J., Poultry Science . 2012,第4期

机译：代谢效率和肠道形态对鸡蛋中n-3多不饱和脂肪酸富集变异性的影响。
4. Transbilayer distribution of aminophospholipids and the oxidative stability of their component polyunsaturated fatty acids [C] . Kazuhiro Kubo, Seiji Sekine, Morio Saito International Conference on Food Factors . 2004

机译：氨基磷脂的转段分布及其组分多不饱和脂肪酸的氧化稳定性
5. Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs. [D] . Ren, Yuan. 2009

机译：富含omega-3多不饱和脂肪酸的鸡蛋的氧化稳定性。
6. The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols [O] . Jerzy Juskiewicz, Jan Jankowski, Henryk Zielinski, -1

机译：富含n-3多不饱和脂肪酸和干果肉豆浆作为多酚源的火鸡饲粮中肉的脂肪酸谱和氧化稳定性
7. The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols. [O] . Jerzy Juskiewicz, Jan Jankowski, Henryk Zielinski, 2017

机译：富含n-3多不饱和脂肪酸和干果渣作为多酚来源的火鸡饲料中脂肪酸的脂肪酸和氧化稳定性。

Stability of Fat Soluble Components such as n-3 Polyunsaturated Fatty Acids and Physicochemical Properties in EPA- and DHA-enriched Eggs.

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