An updated systematic review and meta?analysis o
The emulsifying properties of egg yolk are principally attributed to its LDL. LDL are an assembly of neutral lipids (triglycerides and cholesterol esters) ...
Recent advances concerning the functional properties of egg yolk ...With the increase in egg intake, total cholesterol, low- density lipoprotein cholesterol (LDL- C), high- density lipoprotein cholesterol (HDL- ... Application Catalog - ???????????????????? ???????? ???????????? ????????????????????? ?????????????? (???3 ... YCU ?2?????????? ????????1????????????????????????800 ????. ???????????????????????????????. ???????????????? ... ?? - ????26. 2. ????????????????????????????? (????? ... ???????????????????? ????????? ??? ... 2015 - ????????? - Tohoku University38 ?????2011 ???????????????????????. ???????????????????????????????. ???????? ?????????? - ? ? ? ?? 1 ? ????..................................................................................................................................... 1. ??????????????? ??????????????? ...??????????????? ················ ?? ???? ????? ? ··· 58. ??????????? ························· ?? ????????? ... ???????? 31 ????? ??????: 2019, ?????????????????????? ... ???????????????????????. ?????????????? ... Astrobiology Center - ?????????????????????????????24??????29????????????????????. ????????????????????????????????????. ??????????????????? - ????????????????????????????????????????????? ... ????????????????????????????. ??????? ... ?????? - ?????????????????????????????5???. ??? ??. ???????. ???????????????????. ?????. ?????. ??????? ???? ??? - ??????????? ???????? ??? ??????. 20??? ???? ??-?. ? ??????? ????? ????? ?? ??? ??? ...
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