Effect of oxidized fats on the nutritive value of proteins. VII. Influence of amino acid supplementation to egg albumin reacted with oxidized lipids on liver lipids of rats.
- 1 January 1976
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (9) , 1751-1756
- https://doi.org/10.1271/bbb1961.40.1751
Abstract
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