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Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Detailed Information
- 자료유형
- 보고서
- ISSN
- 00029165
- 서명/저자
- Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans / Y Wan et al
- 발행사항
- American : Cadmus journal ser, 2001.
- 형태사항
- pp. 596
- 키워드
- EFFECTS COCOA POWDER DARK CHOCOLATE LDL OXIDATIVE SUSCEPTIBILITY PROSTAGLANDIN CONCENTRATIONS HUMANS
- 기타저자
- Y Wan et al
- 기본자료저록
- The American Journal of CLINICAL NUTRITION VOL.61 no.1-3 1995 : 2001년 11월호 (제74권 5호) 2001, 11
- 모체레코드
- 모체정보확인
- Control Number
- shingu:133429
MARC
008011120s2001 usaaILa eng■022 ▼a00029165
■245 ▼a Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans▼dY Wan et al
■260 ▼aAmerican▼bCadmus journal ser▼c2001.
■300 ▼app. 596
■653 ▼aEFFECTS▼aCOCOA▼aPOWDER▼aDARK▼aCHOCOLATE▼aLDL▼aOXIDATIVE▼aSUSCEPTIBILITY▼aPROSTAGLANDIN▼aCONCENTRATIONS▼aHUMANS
■700 ▼aY Wan et al
■773 ▼tThe American Journal of CLINICAL NUTRITION VOL.61 no.1-3 1995▼g2001년 11월호 (제74권 5호)▼d2001, 11
■SIS ▼aS013299▼b62499▼h1▼s2▼fP
■URL ▼ahttp://www.AJCN.ORG
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