Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo

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Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo

Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by...

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Bibliographic Details
Main Authors:	Zheng, Yue, Liu, Kun, Yan, Wanghui, Wei, Guohua, Chao, Xinyu, Yan, Xiang, Zeng, Qingmei
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf

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