Acute Cheese Consumption Reduces Sodium Induced Cutaneous Microvascular Dysfunction by Decreasing Oxidative Stress

Authors

B. Alba, Penn State UniversityFollow
A. Stanhewicz, Penn State University
W. Kenney, Penn State UniversityFollow
L. Alexander, Penn State University

Abstract

Please refer to the pdf version of the abstract located adjacent to the title.

Recommended Citation

Alba, B.; Stanhewicz, A.; Kenney, W.; and Alexander, L. (2016) "Acute Cheese Consumption Reduces Sodium Induced Cutaneous Microvascular Dysfunction by Decreasing Oxidative Stress," International Journal of Exercise Science: Conference Proceedings: Vol. 9: Iss. 4, Article 16.
Available at: https://digitalcommons.wku.edu/ijesab/vol9/iss4/16