Cite
HARVARD Citation
Ochiai, M. et al. (2014). Increased muscular triglyceride content and hyperglycemia in Goto-Kakizaki rat are decreased by egg white hydrolysate. International journal of food sciences and nutrition. pp. 495-501. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ochiai, M. et al. (2014). Increased muscular triglyceride content and hyperglycemia in Goto-Kakizaki rat are decreased by egg white hydrolysate. International journal of food sciences and nutrition. pp. 495-501. [Online].