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

✍ Scribed by Marta Miguel; Rosina López-Fandiño; Mercedes Ramos; Amaya Aleixandre

Book ID: 116718486
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 163 KB
Volume: 78
Category: Article
ISSN: 0024-3205
DOI: 10.1016/j.lfs.2005.11.025

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