Effect of an odor-modified garlic preparation on blood lipids

Benjamin H.S. Lau; Fred Lam; Rebekah Wang-Cheng

doi:10.1016/S0271-5317(87)80026-X

Effect of an odor-modified garlic preparation on blood lipids

Benjamin H.S. Lau
, Fred Lam
, Rebekah Wang-Cheng

Medicine

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	139-149
Number of pages	11
Journal	Nutrition Research
Volume	7
Issue number	2
DOIs	https://doi.org/10.1016/S0271-5317(87)80026-X
State	Published - Feb 1987

ASJC Scopus Subject Areas

Endocrinology, Diabetes and Metabolism
Endocrinology
Nutrition and Dietetics

Keywords

garlic
human subjects
lipoproteins
odor-modified
serum cholesterol
triglycerides

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10.1016/S0271-5317(87)80026-X

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title = "Effect of an odor-modified garlic preparation on blood lipids",

keywords = "garlic, human subjects, lipoproteins, odor-modified, serum cholesterol, triglycerides",

author = "Lau, \{Benjamin H.S.\} and Fred Lam and Rebekah Wang-Cheng",

year = "1987",

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volume = "7",

pages = "139--149",

journal = "Nutrition Research",

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T1 - Effect of an odor-modified garlic preparation on blood lipids

AU - Lau, Benjamin H.S.

AU - Lam, Fred

AU - Wang-Cheng, Rebekah

PY - 1987/2

Y1 - 1987/2

KW - garlic

KW - human subjects

KW - lipoproteins

KW - odor-modified

KW - serum cholesterol

KW - triglycerides

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DO - 10.1016/S0271-5317(87)80026-X

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VL - 7

SP - 139

EP - 149

JO - Nutrition Research

JF - Nutrition Research

IS - 2

ER -

Effect of an odor-modified garlic preparation on blood lipids

ASJC Scopus Subject Areas

Keywords

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