2021•Food BioscienceRequires access

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

Zahra Batool, Gan Hu, Xinyue Huang, Yan Wu, Xing Fu, Zhaoxia Cai, Xi Huang, Meihu Ma

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Key concepts: Functional food, Ingredient, Food products, Health benefits, Cancer, Food science, Human health, Biology

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A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects — Research Paper | ScholarLens