Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats.

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

Original language	English
Pages (from-to)	131-136
Journal	Jounal of Clinical Biochemstry and Nutrition.
Volume	45
Publication status	Published - 2009 Aug 28

Cite this

@article{f808a7b7fdca4a7ca793c46256595a99,

title = "Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats.",

author = "Naomi Osakabe and Megumi Yamagishi",

year = "2009",

month = aug,

day = "28",

language = "English",

volume = "45",

pages = "131--136",

journal = "Jounal of Clinical Biochemstry and Nutrition.",

}