Evaluation of the effects of a new fermented milk product (Gaio) on primary hypercholesterolemia

被引：0

作者：

MC Bertolami

AA Faludi

M Batlouni

机构：

[1] Instituto Dante Pazzanese de Cardiologia de São Paulo,

来源：

European Journal of Clinical Nutrition | 1999年 / 53卷

关键词：

cholesterol; fermentation; LDL-cholesterol; milk; yogurt;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Objective: To verify the effects on the lipid profile of a product of fermented milk (Gaio®) in patients with mild to moderate primary hypercholesterolemia.

引用

页码：97 / 101

页数：4