{"title":"Nitric Oxide and Dietary Factors: Part IV Traditional Japanese Food (Soy Products, Fish and Tea)","authors":"N. Toda","doi":"10.2174/1567270000704010009","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":88793,"journal":{"name":"Vascular disease prevention","volume":"4 1","pages":"77-84"},"PeriodicalIF":0.0000,"publicationDate":"2007-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Vascular disease prevention","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/1567270000704010009","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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