Quality and Processing Behavior of Egg White and Yolk from Commercial Free-Range and Barn-Laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-Treated (Grilled) States.

Foods · 2026 · PMC13205319 · PMID 42195885

Europe PMC DOI

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a clear trendno p-value reported

However, MUFA levels showed a clear trend toward higher values in free-range yolks.

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