Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) after the ingestion of boiled organic egg yolks...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2021-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/14119 |