Comparison of the effects of egg yolk phospholipid and soybean phospholipid in regulating stress-induced hypoglycemia

YIN Mingyu; LIU Qijun; ZHANG Zongyi; TANG Shijie; RYOSUKE MATSUOKA; XI Yinci; WANG Xichang

doi:10.13995/j.cnki.11-1802/ts.024938

YIN Mingyu, LIU Qijun, ZHANG Zongyi, TANG Shijie, RYOSUKE MATSUOKA, XI Yinci, WANG Xichang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 35-40.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 35-40. DOI: 10.13995/j.cnki.11-1802/ts.024938

Comparison of the effects of egg yolk phospholipid and soybean phospholipid in regulating stress-induced hypoglycemia

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 35-40 https://doi.org/10.13995/j.cnki.11-1802/ts.024938

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Received	Revised	Published
2020-07-03	2020-07-20	2020-12-15
Issue Date
2020-12-30

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