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The effect of a moderately thermoxidized dietary fat on the vitamin E status, the fatty acid composition of tissue lipids, and the susceptibility of low-density lipoproteins to lipid peroxidation in rats
Klaus Eder, Manfred KirchgessnerVolume:
101
Year:
1999
Language:
english
Pages:
7
DOI:
10.1002/(sici)1521-4133(199905)101:53.0.co;2-i
File:
PDF, 53 KB
english, 1999