Quantitative lipidomic analysis of chicken egg yolk during its formation.
Yi WangJinqiu WangHanmei LiYu XiaoPutri Widyanti HarlinaFang GengPublished in: Journal of the science of food and agriculture (2022)
The transport and accumulation of lipids into the egg yolk is dynamically adjusted during its formation, and the transport and timing of different lipid molecular species are different. © 2022 Society of Chemical Industry.
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