Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

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作者：
Vito Laudadio
Edmondo Ceci
Nunzia M B Lastella
Vincenzo Tufarelli
机构：
[1] University of Study of Bari ‘Aldo Moro’,Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production
[2] University of Bari ‘Aldo Moro’,Department of Veterinary Medicine
来源：
Lipids in Health and Disease | / 14卷
关键词：
Extra-virgin olive oil; Cholesterol; Egg quality;
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