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Autor:
Rita Vik, Kim Ekroos, Veronika Tillander, Rolf K. Berge, Terhi Vihervaara, Stefan E.H. Alexson, Bodil Bjørndal, Jon Skorve
Publikováno v:
Food Chemistry. 183:101-110
This study investigates the effects of salmon peptide fractions, generated using different enzymatic hydrolyzation methods, on hepatic lipid metabolism. Four groups of mice were fed a high-fat diet with 20% casein (control group) or 15% casein and 5%