TY  - SER
AU  - Shapira,Niva
AU  - Pinchasov,Joseph
TI  - Modified egg composition to reduce low-density lipoprotein oxidizability: high monounsaturated fatty acids and antioxidants versus regular high n-6 polyunsaturated fatty acids 
KW  - EGGS
KW  - IF
N1  - YI2009 M01 D01
UR  - http://lib3.dss.go.th/fulltext/abstract/2552_1/1_23_2552.pdf
Sources  - Journal of Agricultural and Food Chemistry
Sources  - 56 (10) 2008 : 3688-3693
ISSN  - 0021-8561
ER  -