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About this Biochemistry, Genetics and Molecular Biology article
Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals by Kito, Makoto; Moriyama, Tatsuya; Kimura, Yuuko; Kambara, Hirofumi is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Kito, Makoto; Moriyama, Tatsuya; Kimura, Yuuko; Kambara, Hirofumi
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Informa UK (Taylor & Francis); Taylor & Francis; Informa UK Limited; Japan Society for Bioscience, Biotechnology, and Agrochemistry; Oxford University Press (OUP) (ISSN 0916-8451)
- Published
- 1993
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
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