The phospholipid fraction obtained from egg yolk reduces blood pressure increase induced by acute stress in spontaneously hypertensive rats
2018 ◽
Vol 27
(12)
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pp. 1745-1749
1982 ◽
Vol 8
(2)
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pp. 151-156
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2016 ◽
Vol 34
(Supplement 1)
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pp. e137
1990 ◽
Vol 258
(5)
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pp. H1312-H1316
2014 ◽
Vol 0
(0)
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2003 ◽
Vol 32
(6)
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pp. 899-905
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