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Determination of the Protein Content of Scrambled Eggs with Tomatoes by Near-Infrared Spectroscopy: A Predictive Model with Different Proportions

https://doi.org/10.2139/ssrn.4607527
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Analysis of water in food by near infrared spectroscopy
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Higher egg consumption associated with increased risk of diabetes in Chinese adults – China Health and Nutrition Survey
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Capillary Electrophoretic Determination of Theanine, Caffeine, and Catechins in Fresh Tea Leaves and Oolong Tea and Their Effects on Rat Neurosphere Adhesion and Migration
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The Role of Eggs as an Important Source of Nutrition in Human Health
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