Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats-Reference-Cited by-同舟云学术

Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

Published:2011-05-18 Issue:12 Volume:59 Page:6638-6644
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Budak Nilgun H.¹,Kumbul Doguc Duygu¹,Savas Cagri M.¹,Seydim Atif C.¹,Kok Tas Tugba¹,Ciris Metin I.¹,Guzel-Seydim Zeynep B.¹

Affiliation:

1. Department of Food Engineering, Faculty of Engineering, and ‡Department of Biochemistry, §Department of Pediatric Surgery, and ⊥Department of Pathology, Faculty of Medicine, Suleyman Demirel University, Isparta, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104912h

Reference49 articles.

1. Letter to the Editor

2. Fruits, Vegetables, and Cancer Prevention: Turmoil in the Produce Section

3. The "best" of cholesterols, the "worst" of cholesterols: A tale of two receptors

4. Comparative Hypocholesterolemic Effects of Five Animal Oils in Cholesterol-fed Rats

5. Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

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