The effect of quality and amount of dietary fat on the...

The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance

Schwab, U S, Sarkkinen, E S, Lichtenstein, A H, Li, Z, Ordovas, J M, Schaefer, E J, Uusitupa, M I J
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Volume:
52
Year:
1998
Language:
english
Pages:
7
DOI:
10.1038/sj.ejcn.1600587
File:
PDF, 130 KB
english, 1998
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