Trans resveratrol endogenic content increase in eggs comprises exposure to low oxygen atmosphere of vine molecule to increase putrefaction resistance

摘要

The trans resveratrol endogenic content increase in eggs has short-period exposure to atmosphere of very low oxygen content (less than 24 hours) of the molecule formed naturally e.g. by vine as defence against fungus infections and e.g. chemicals. The treatment enhances resistance to putrefaction ageing during storage.