Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of egg white proteins

1. Pérez-Rodríguez, L.
2. Martínez-Blanco, M.
3. Lozano-Ojalvo, D.
4. Fontecha, J.
5. Molina, E.
6. Benedé, S.
7. López-Fandiño, R.

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DOI: 10.3390/NU13103301 GOOGLE SCHOLAR lock_openOpen access editor

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