Bioactive sphingolipids are constituents of soy and dairy products

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 522-524

  Ahn, E H ^a   Schroeder, J J ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Apoptosis; Colon cancer; Dairy; Soy; Sphingolipids

Indexed keywords

GLYCINE MAX; SPHINGIODEA;

EID: 0036219538     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10630.x     Document Type: Article

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