Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice
To investigate the differences in the ability of egg yolk lipids to alleviate the decline in learning and cognitive abilities in mice under different temperature treatments. This study utilized a mouse model of cognitive impairment to compare the varying impacts on learning and cognitive functions r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010013 |