Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken

Junzhi Zhanga College of Animal Science and Technology, Anhui Agricultural University, Hefei, ChinaView further author information

Minghui Zhanga College of Animal Science and Technology, Anhui Agricultural University, Hefei, ChinaView further author information

Weiwei Lianga College of Animal Science and Technology, Anhui Agricultural University, Hefei, ChinaView further author information

Zhaoyu Genga College of Animal Science and Technology, Anhui Agricultural University, Hefei, China;b Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-breeding, Anhui Agricultural University, Hefei, ChinaView further author information

Xingyong Chena College of Animal Science and Technology, Anhui Agricultural University, Hefei, China;b Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-breeding, Anhui Agricultural University, Hefei, ChinaCorrespondence[email protected]
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Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken

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Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken

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