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鸡蛋、鸭蛋、鹌鹑蛋……营养差别这么大,不知

参考资料:

[1] 鸭蛋为什么总要腌着吃?[J].食品与健康,2020,(3):64.

[2] 周芹,李文钊.关于鸡蛋黄、鸭蛋黄、咸鸡蛋黄、咸鸭蛋黄四种蛋黄风味物质的研究[J].中国调味品,2012,37(06):35-39.

[3] 徐锦滨,李江滨,陈佛兰,陈海文,黄德仙,何月玲.GOD法测定鸡蛋、鸭蛋及鹌鹑蛋中葡萄糖含量[J].现代农业科技,2013(13):299+303.

[4] 黄德仙,李江滨,陈海文,何月玲,徐锦滨,陈佛兰.鸡蛋、鸭蛋、鹌鹑蛋中胆固醇含量的比较[J].安徽农学通报,2013,19(11):109-110.

[5] 鸡蛋、鸭蛋、鹅蛋、鹌鹑蛋、鸽子蛋,“蛋蛋”精彩[J].餐饮世界,2019(08):52-53.

[6]丁庆霞.青少年用脑多这些营养要摄入[J].青春期健康,2020,(7):38.

[7]饶志勇.那些关于鸡蛋的谣言[J].健康博览,2020,(8):58-59.

[8]Lutter, C. et al. “The potential of a simple egg to improve maternal and child nutrition.” Maternal & Child Nutrition 14 (2018): &NA;.

[9]Xiao, G. et al. “Salt?tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white.” Food Science & Nutrition 7 (2019): 3941 - 3949.

[10]Toku o lu, .. “The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects.” International Journal of Food Sciences and Nutrition 57 (2006): 537 - 545.

【来源:健康腾讯网】

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