GANLEY, O H <br/><br/>
Anti-inflammatory activity on compounds obtained from egg yolk, peanut oil, and soybean lecithin.  [electronic resource] 

 -  The Journal of laboratory and clinical medicine  May 1958 
 - 709-14 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-2143 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Inflammatory Agents<br/>Egg Yolk<br/>Humans<br/>Inflammation<br/>Lecithins<br/>Peanut Oil<br/>Phosphatidylcholines<br/>Plant Oils<br/>Glycine max