Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue
Bautista-Ortega, J., Goeger, D. E., Cherian, G.Том:
88
Мова:
english
Журнал:
Poultry Science
DOI:
10.3382/ps.2009-00027
Date:
June, 2009
Файл:
PDF, 662 KB
english, 2009