COMPARISON OF THE EFFECTS OF HIGH-METHOXYL AND LOW-METHOXYL PECTINS ON BLOOD AND FECAL LIPIDS IN MAN

被引：90
作者：
JUDD, PA
TRUSWELL, AS
机构：
来源：
BRITISH JOURNAL OF NUTRITION | 1982年 / 48卷 / 03期
关键词：
D O I：
10.1079/BJN19820130
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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页码：451 / 458
页数：8
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