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Cited article:

Composition en acides gras des œufs : intérêt nutritionnel et valeur santé

Gérard Pieroni, Thierry C. Coste

OCL, 17 1 (2010) 43-46

Published online: 2010-01-15

DOI: https://doi.org/10.1051/ocl.2010.0290

This article has been cited by the following article(s):

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Ketsia Raynal-Ljutovac, Jérome Bouvier, Constance Gayet, et al.
Oléagineux, Corps gras, Lipides 18 (6) 324 (2011)
https://doi.org/10.1051/ocl.2011.0415