J. Bautista-Ortega, Goeger, D. E., and Cherian, G.,
“Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue”,
Poultry Science, vol. 88, no. 6, pp. 1167 - 1175, 2009.
OREGON STATE UNIVERSITY
Open search box
]