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

出版年份 2007 全文链接

标题

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

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 109, Issue 2, Pages 361-367

出版商

Elsevier BV

发表日期

2007-12-26

DOI

10.1016/j.foodchem.2007.12.049

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