Egg white hydrolysates improve vascular damage in obese...

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Journal of Food Biochemistry 2019 / 10

Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties

Garcés-Rimón, Marta, González, Cristina, Hernanz, Raquel, Herradón, Esperanza, Martín, Angela, Palacios, Roberto, Alonso, María Jesús, Uranga, José Antonio, López-Miranda, Visitación, Miguel, Marta
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Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.13062
Date:
October, 2019
File:
PDF, 1.71 MB
2019
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