Different effects of eicosapentaenoic acid and olive oil on blood pressure, intracellular free platelet calcium, and plasma lipids in patients with essential hypertension

✍ Scribed by Passfall, J. ;Philipp, T. ;Woermann, F. ;Quass, P. ;Thiede, M. ;Haller, H.

• Publisher: Springer-Verlag
• Year: 1993
• Tongue: English
• Weight: 640 KB
• Volume: 71
• Category: Article
• ISSN: 1432-1440
• DOI: 10.1007/bf00184490