The Effect of 3-(4-hydroxyl -33,53-dimethoxyphenyl)propionic Acid in Chinese Cabbage Kimchi on Lowering Hypercholesterolemia
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922201277.pdf
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