Pérez-RodrÃguez, L.; MartÃnez-Blanco, M.; Lozano-Ojalvo, D.; Fontecha, J.; Molina, E.; Benedé, S.; López-Fandiño, R.
Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins. Nutrients 2021, 13, 3301.
https://doi.org/10.3390/nu13103301
AMA Style
Pérez-RodrÃguez L, MartÃnez-Blanco M, Lozano-Ojalvo D, Fontecha J, Molina E, Benedé S, López-Fandiño R.
Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins. Nutrients. 2021; 13(10):3301.
https://doi.org/10.3390/nu13103301
Chicago/Turabian Style
Pérez-RodrÃguez, Leticia, Mónica MartÃnez-Blanco, Daniel Lozano-Ojalvo, Javier Fontecha, Elena Molina, Sara Benedé, and Rosina López-Fandiño.
2021. "Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins" Nutrients 13, no. 10: 3301.
https://doi.org/10.3390/nu13103301
APA Style
Pérez-RodrÃguez, L., MartÃnez-Blanco, M., Lozano-Ojalvo, D., Fontecha, J., Molina, E., Benedé, S., & López-Fandiño, R.
(2021). Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins. Nutrients, 13(10), 3301.
https://doi.org/10.3390/nu13103301