Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Published 2007 View Full Article

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Title
Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 109, Issue 2, Pages 361-367
Publisher
Elsevier BV
Online
2007-12-26
DOI
10.1016/j.foodchem.2007.12.049

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