Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

  1. Terés, S.
  2. Barceló-Coblijn, G.
  3. Benet, M.
  4. Álvarez, R.
  5. Bressani, R.
  6. Halver, J.E.
  7. Escribá, P.V.
Aldizkaria:
Proceedings of the National Academy of Sciences of the United States of America

ISSN: 0027-8424,  1091-6490

Argitalpen urtea: 2008

Alea: 105

Zenbakia: 37

Orrialdeak: 13811-13816

Mota: Artikulua

DOI: 10.1073/PNAS.0807500105 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus