Work

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Year: 2007

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2007.12.049

Authors: María A. Manso, Marta Miguel, Jeanne Even, Rosario Hernández, Amaya Aleixandre, Rosina López-Fandiño

Institutions: Instituto de Fermentaciones Industriales, Universidad Complutense de Madrid, Consejo Superior de Investigaciones Científicas, Hospital Central de la Defensa Gómez Ulla

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2047791948

FWCI: 5.371

Cites: 47

Cited by: 134

Related to: 10