https://www.selleckchem.com/products/dup-697.html
It was also possible to observe that the elemental concentration varied over a wide range in the different fractions (whole egg powder, egg white powder, and egg yolk powder) and the different brands. CONCLUSIONS The proposed method is a powerful tool to enable the acquisition of reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Moreover, these results can contribute to the safe ingestion levels of these elements, especially because this food is widely co
Like
Comment
Share
