CHANGES IN PLASMA-LIPID LEVELS IN YOUNG HEALTHY-VOLUNTEERS BY ADDING AN EXTRUDER-COOKED SOY PROTEIN TO CONVENTIONAL MEALS

被引：41

作者：

KITO, M

MORIYAMA, T

KIMURA, Y

KAMBARA, H

机构：

[1] KYOTO COLL NUTR SCI, UKYO KU, KYOTO 616, JAPAN

[2] KYOTO UNIV, COLL MED TECHNOL, KYOTO 606, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1993年 / 57卷 / 02期

关键词：

D O I：

10.1271/bbb.57.354

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：354 / 355

页数：2

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