Effects of a liquid egg product containing fish oil on selected cardiovascular disease risk factors: A randomized crossover trial

Food Research International

Volumn 39, Issue 8, 2006, Pages 910-916

  Rose, Emily L ^a   Holub, Bruce J ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cardiovascular risk factors; Docosahexaenoic acid; Eicosapentaenoic acid; Fish oil; Human trial; Liquid egg; Omega 3 fatty acids; Triglyceride lowering

Indexed keywords

CARDIOVASCULAR SYSTEM; CHOLESTEROL; FATTY ACIDS; HEALTH RISKS; OILS AND FATS;

CARDIOVASCULAR RISK FACTORS; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FISH OIL; HUMAN TRIAL; LIQUID EGGS; OMEGA-3 FATTY ACIDS; TRIGLYCERIDE-LOWERING;

FOOD PRODUCTS;

EID: 33746725271     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.05.007     Document Type: Article

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