Effects of Oxidized Cooking Oil and α-Lipoic Acid on Blood...

Biological Trace Element Research 2012 / 02 Vol. 145; Iss. 2

Effects of Oxidized Cooking Oil and α-Lipoic Acid on Blood Antioxidants: Enzyme Activities and Lipid Peroxidation in Rats Fed a High-Fat Diet

Jolanta Zalejska-Fiolka, Tomasz Wielkoszyński, Sławomir Kasperczyk, Aleksandra Kasperczyk, Ewa Birkner
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Volume:
145
Language:
english
Pages:
5
DOI:
10.1007/s12011-011-9186-7
Date:
February, 2012
File:
PDF, 163 KB
english, 2012
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