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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2008

Volumen: 109

Número: 2

Pages: 361-367

Type: Article

DOI: 10.1016/J.FOODCHEM.2007.12.049 GOOGLE SCHOLAR
La source de données: Scopus