Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level
Tülay Çi̇mri̇n, Rahşan İvgi̇n Tunca, M. Dilek Avşaroğlu, Tugay Ayaşan, Seher Küçükersan
Abstract
Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated
Topics & Concepts
CinnamaldehydeLipid peroxidationAntibioticsYolkChemistryFatty acidFood sciencePeriod (music)BiochemistryAntioxidantAcousticsCatalysisPhysicsAnimal Nutrition and PhysiologyMeat and Animal Product QualityAntioxidant Activity and Oxidative Stress