The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs.

Wang, Jianping; Zhang, Tao; Wan, Chunpeng; Lai, Zhangfeng; Li, Jun; Chen, Luojun; Li, Mingxi

Wang, Jianping; Zhang, Tao; Wan, Chunpeng; Lai, Zhangfeng; Li, Jun; Chen, Luojun; Li, Mingxi.

Afiliación

Wang J; Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China.
Zhang T; Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China.
Wan C; Research Center of Tea and Tea Culture, College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.
Lai Z; Research Center of Tea and Tea Culture, College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.
Li J; Tea Science Research Institute, Xiushui, Jiujiang, 332400, China.
Chen L; Tea Science Research Institute, Xiushui, Jiujiang, 332400, China.
Li M; Research Center of Tea and Tea Culture, College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China. Electronic address: li13699529617@163.com.

Poult Sci ; 102(11): 102717, 2023 Nov.

Article en En | MEDLINE | ID: mdl-37734359

Palabras clave

Nrf2-ARE pathway; Pu-erh tea theabrownins; antioxidant capacity; egg albumen; free amino acid

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Poult Sci Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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