Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

✍ Scribed by Toshiro Matsui; Xiao-Lin Zhu; Koso Shiraishi; Tatsuro Ueki; Yoshiharu Noda; Kiyoshi Matsumoto

• Book ID: 111406349
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 318 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01599.x