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Relative levels of egg yolk neutral lipids. Monoacylglycerols (MAG); Diacylglycerols (DAG); and Triacylglycerols (TAG). The [M+Cl]− adducts of MAG and DAG were monitored in negative ESI while the [M + NH4]+ cations of TAG were monitored in positive ESI. (N = 6 eggs; 2 replicates).
