Changes in Antioxidant Status between Different Cooking Methods in Eggs Yolk
Parisa Sadighara & Rooholla Ghanbari · International Journal of Biochemistry Research & Review · 2015
Background: The method of cooking causes important changes in quality and safety of food. The purpose of this study was to survey the relation between nutritional- qualitative factors of eggs in different of cooking methods. Methods: The eggs were exposed in different cooking inc...
Open access
Research Article
10.9734/IJBCRR/2015/18465