Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL

  1. Ochoa, J.J.
  2. Quiles, J.L.
  3. Ramírez-Tortosa, M.C.
  4. Mataix, J.
  5. Huertas, J.R.
Revista:
Nutrition

ISSN: 0899-9007

Ano de publicación: 2002

Volume: 18

Número: 1

Páxinas: 60-65

Tipo: Achega congreso

DOI: 10.1016/S0899-9007(01)00732-8 GOOGLE SCHOLAR
Fonte de datos: Scopus