IMMUNOLOGY, HEALTH, AND DISEASE: Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue.

Autor:	J. Bautista-Ortega1, Goeger, D. E.1, Cherian, G.1 Cita.Cherian@oregonstate.edu
Zdroj:	Poultry Science. Jun2009, Vol. 88 Issue 6, p1167-1175. 9p. 3 Charts, 1 Graph.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu