THE POTENTIAL USE OF LITHIUM AS A MARKER FOR THE ASSESSMENT OF THE SOURCES OF DIETARY SALT - COOKING STUDIES AND PHYSIOLOGICAL EXPERIMENTS IN MEN

被引：32

作者：

SANCHEZCASTILLO, CP ^{[1
]}

SEIDELL, J ^{[1
]}

JAMES, WPT ^{[1
]}

机构：

[1] MRC, DUNN CLIN NUTR CTR, CAMBRIDGE, ENGLAND

来源：

CLINICAL SCIENCE | 1987年 / 72卷 / 01期

关键词：

D O I：

10.1042/cs0720081

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

引用

页码：81 / 86

页数：6

共 18 条

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[2]

AMDISEN A, 1975, LITHIUM RES THERAPY, P181

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[4]

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GOODNICK, PJ ;

FIEVE, RR ;

MELTZER, HL ;

DUNNER, DL .

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[7]

GROTH U, 1974, CLIN PHARMACOL THER, V16, P490

[8]

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[9]

HULLIN R. P., 1969, Journal of Food Technology, V4, P235, DOI 10.1108/09684879610125743

[10] SALT AND HYPERTENSION [J].

JOOSSENS, JV ;

GEBOERS, J .

PREVENTIVE MEDICINE, 1983, 12 (01) :53-59

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