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About this Agricultural and Biological Sciences article
Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats by Toshiro Matsui; Xiao-Lin Zhu; Koso Shiraishi; Tatsuro Ueki; Yoshiharu Noda; Kiyoshi Matsumoto is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Toshiro Matsui; Xiao-Lin Zhu; Koso Shiraishi; Tatsuro Ueki; Yoshiharu Noda; Kiyoshi Matsumoto
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 2010
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)