Food and Nutrition Sciences
Vol.10 No.5(2019), Paper ID 92406, 16
pages
DOI:10.4236/fns.2019.105038
Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs
Gerald Patrick Dillon, Alexandros Yiannikouris, Walter Brandl, Cathy Cardinall, Wendy Yuan, Colm Anthony Moran
Regulatory Affairs Department, Alltech Ireland, Dunboyne, Ireland
Research Department, Alltech Inc., Nicholasville, USA
Analytical Chemistry Department, Mérieux NutriSciences, Burnaby, Canada
Analytical Chemistry Department, Mérieux NutriSciences, Burnaby, Canada
Analytical Chemistry Department, Mérieux NutriSciences, Burnaby, Canada
Regulatory Affairs Department, Alltech SARL, Vire, France
Copyright © 2019 Gerald Patrick Dillon, Alexandros Yiannikouris, Walter Brandl, Cathy Cardinall, Wendy Yuan, Colm Anthony Moran et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Dillon, G. , Yiannikouris, A. , Brandl, W. , Cardinall, C. , Yuan, W. and Moran, C. (2019) Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs.
Food and Nutrition Sciences,
10, 517-532. doi:
10.4236/fns.2019.105038.