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Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents

Eggyolkisusedasanemulsifyingagent. Nevertheless,itshighconcentrationofcholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methodsforreducingthelevelofcholesterolineggyolkswerestudied. Theﬁrstmethodconsistedof physical separation of the granu...

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Detalles Bibliográficos
Autores principales:	Bautista Villarreal, Minerva, Gallardo Rivera, Claudia Tomasa, García Márquez, Eristeo, Rodríguez Rodríguez, José, Núñez González, María Adriana, Chávez Montes, Abelardo, Báez González, Juan Gabriel
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2018
Acceso en línea:	http://eprints.uanl.mx/15821/1/24.pdf

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