High temperature and high pressure processed garlic improves lipid profiles in rat fed high cholesterol diet

Autor:	BoRam You, Mi Yeon Kim, Mee Ree Kim, Chan Wok Sohn
Rok vydání:	2010
Předmět:	Chemistry High pressure High cholesterol diet Genetics Food science Molecular Biology Biochemistry Biotechnology
Zdroj:	The FASEB Journal. 24
ISSN:	1530-6860 0892-6638
DOI:	10.1096/fasebj.24.1_supplement.923.6
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::17bc60c8c8a21ae04c053ea1cbbeb453 https://doi.org/10.1096/fasebj.24.1_supplement.923.6 Zobrazit plný text záznamu Plný text