Effect of oxidation on chemical spectral and immunochemical properties of egg yolk lipoprotein.
D000818:Animals; D001463:Barbiturates; D055598:Chemical Phenomena; D002621:Chemistry; D002645:Chickens; D004492:Edetic Acid; D004527:Egg Proteins / Q000032:analysis; D004530:Egg Yolk / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005989:Glycerides / Q000032:analysis; D006838:Hydrocarbons / Q000032:analysis; D007122:Immunoelectrophoresis; D008055:Lipids / Q000032:analysis; D008077:Lipoproteins, LDL / Q000032:analysis*; D010084:Oxidation-Reduction; D010713:Phosphatidylcholines / Q000032:analysis; D010714:Phosphatidylethanolamines / Q000032:analysis; D011817:Rabbits / Q000276:immunology; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet; D013261:Sterols / Q000032:analysis; D013696:Temperature; D013997:Time Factors; D014280:Triglycerides / Q000032:analysis; D014465:Ultrasonics
D001463:Barbiturates; D004527:Egg Proteins; D005227:Fatty Acids; D005989:Glycerides; D006838:Hydrocarbons; D008055:Lipids; D008077:Lipoproteins, LDL; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D013261:Sterols; D014280:Triglycerides; D004492:Edetic Acid