The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects.

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作者： Susanna C,Scholtz ^[1] ; Marlien,Pieters ; Welma,Oosthuizen ; Johann C,Jerling ; Magdalena J C,Bosman ; Hester H,Vorster

作者单位： Food Science Research Group, School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom 2520, South Africa. ^[1]

主题词成年人(Adult);人体质量指数(Body Mass Index);膳食(Diet);膳食脂肪类(Dietary Fats);双盲法(Double-Blind Method);女(雌)性(Female);纤维蛋白原(Fibrinogen);止血(Hemostasis);人类(Humans);脂类(Lipids);男(雄)性(Male);中年人(Middle Aged);中止治疗的病人(Patient Dropouts);植物油类(Plant Oils);随机对照试验(主题)(Randomized Controlled Trials as Topic);危险因素(Risk Factors)

DOI 10.1016/j.thromres.2004.02.004

PMID 15081561

发布时间 2017-11-16

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Thrombosis research

2004年113卷1期

13-25页

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The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects.

Thrombosis research

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Thrombosis research

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The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects.

Thrombosis research

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Thrombosis research

相关期刊

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