Effects of Atsumi-kabu (red turnip, Brassica campestris L.) anthocyanin on serum cholesterol levels in cholesterol-fed rats.
- 1 January 1990
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 54 (1) , 171-175
- https://doi.org/10.1271/bbb1961.54.171
Abstract
No abstract availableThis publication has 0 references indexed in Scilit: