Antihypertensive Effects of Natto, a Traditional Japanese...

Food Science and Technology Research 2009 Vol. 15; Iss. 2

Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats

IBE, Sachie, YOSHIDA, Keiko, KUMADA, Kaoru, TSURUSHIIN, Shigeko, FURUSHO, Tadasu, OTOBE, Kazunori
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Volume:
15
Year:
2009
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.15.199
File:
PDF, 1.12 MB
english, 2009
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