Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension-Reference-Cited by-同舟云学术

Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension

Published:2004-06-03 Issue:11 Volume:18 Page:795-802
ISSN:0950-9240
Container-title:Journal of Human Hypertension
language:en
Short-container-title:J Hum Hypertens

Author:

Tuomilehto J,Lindström J,Hyyrynen J,Korpela R,Karhunen M-L,Mikkola L,Jauhiainen T,Seppo L,Nissinen A

Publisher

Springer Science and Business Media LLC

Subject

Internal Medicine

Link

http://www.nature.com/articles/1001745.pdf

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