The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Journal of Nutritional Science and Vitaminology - Tập 62 Số 5 - Trang 361-365 - 2016
Yoshimi Kishimoto1, Chie Taguchi1, Norie Suzuki-Sugihara2, Emi Saita1, Mika Usuda3, Wei Wang3, Yasunobu Masuda3, Kazuo Kondo1,4
1Endowed Research Department “Food for Health”, Ochanomizu University
2Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University
3R&D Division, Kewpie Corporation
4Institute of Life Innovation Studies, Toyo University

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Tài liệu tham khảo

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