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

  1. Manso, M.A.
  2. Miguel, M.
  3. Even, J.
  4. Hernández, R.
  5. Aleixandre, A.
  6. López-Fandiño, R.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2008

Volume: 109

Issue: 2

Pages: 361-367

Type: Article

DOI: 10.1016/J.FOODCHEM.2007.12.049 GOOGLE SCHOLAR
Data source: Scopus