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Journal: Nutrients, 2020
Volume: 12
Number: 2699
2699
Article: In Vivo Anti-Inflammatory Effects and Related Mechanisms of Processed Egg Yolk, a Potential Anti-Inflammaging Dietary Supplement
Authors: by Joan Cunill, Clara Babot, Liliana Santos, José C. E. Serrano, Mariona Jové, Meritxell Martin-Garí and Manuel Portero-Otín
Link: https://www.mdpi.com/2072-6643/12/9/2699

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