Progress in Research on Hypolipidemic Mechanisms of Functional Food Components
ZOU Lifang1, SHEN Yihong2, HUANG Xianzhi2, DING Xiaowen1,*
1. Chongqing Key Laboratory of Agricultural Product Processing, College of Food Science, Southwest University, Chongqing 400715, China; 2. State Key Laboratory of Silkworm Genome Biology, Chongqing 400715, China
ZOU Lifang, SHEN Yihong, HUANG Xianzhi, DING Xiaowen. Progress in Research on Hypolipidemic Mechanisms of Functional Food Components[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201605042.