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Author: Changyi Mao

2 Articles are founded.

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Zhihui Yu, Changyi Mao, Xing Fu, Meihu Ma
Food Sci Anim Resour 2019;39(2):179-196.
https://doi.org/10.5851/kosfa.2018.e38
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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Changyi Mao, Zhihui Yu, Chengliang Li, Yongguo Jin, Meihu Ma
Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615
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