Dietary Defatted Sesame Flour Decreases Susceptibility to Oxidative Stress in Hypercholesterolemic Rabbits
Myung‐Hwa KangLaboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences, Nagoya 464-8601, JapanYoshichika KawaiLaboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural SciencesMichitaka NaitoDepartment of Geriatrics, Nagoya University Graduate School of Medical Sciences, Nagoya 464-8601, JapanToshihiko OsawaLaboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences
1999en
ABI
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