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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 JVolume:
52
Year:
1998
Language:
english
Pages:
7
DOI:
10.1038/sj.ejcn.1600587
File:
PDF, 130 KB
english, 1998