대구한의대학교 향산도서관

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Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue: / Bautista-Ortega, J,Goeger, D E,Cherian, G / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2009 /
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