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Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women
Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women
Detailed Information
- 자료유형
- 보고서
- ISSN
- 00029165
- 서명/저자
- Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women / DJA Jenkins et al
- 발행사항
- American : Cadmus journal ser, 2002.
- 형태사항
- pp. 365
- 키워드
- EFFECTS HIGH LOWISOFLAVONE SOYFOODS BLOOD LIPIDS OXIDIZED LDL HOMOCYSTEINE PRESSURE HYPERLIPIDEMIC MEN WOMEN
- 기타저자
- DJA Jenkins et al
- 모체레코드
- 모체정보확인
- Control Number
- shingu:177283
MARC
008020813s2002 US a a ENG■022 ▼a00029165
■245 ▼aEffects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women▼dDJA Jenkins et al
■260 ▼aAmerican▼bCadmus journal ser▼c2002.
■300 ▼app. 365
■653 ▼aEFFECTS▼aHIGH▼aLOWISOFLAVONE▼aSOYFOODS▼aBLOOD▼aLIPIDS▼aOXIDIZED▼aLDL▼aHOMOCYSTEINE▼aPRESSURE▼aHYPERLIPIDEMIC▼aMEN▼aWOMEN
■700 ▼aDJA Jenkins et al
■773 ▼tThe American Journal of CLINICAL NUTRITION▼g2002년 8월호 (제76권 2호)▼d2002, 10
■URL ▼ahttp://www.ajcn.org
■SIS ▼aS017273▼b62499▼h4▼s2▼fP
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