Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats

  1. Miguel, M.
  2. López-Fandiño, R.
  3. Ramos, M.
  4. Aleixandre, A.
Revue:
Life Sciences

ISSN: 0024-3205

Année de publication: 2006

Volumen: 78

Número: 25

Pages: 2960-2966

Type: Article

DOI: 10.1016/J.LFS.2005.11.025 GOOGLE SCHOLAR
La source de données: Scopus