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Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

✍ Scribed by Jaume Marrugat; María-Isabel Covas; Montserrat Fitó; Helmut Schröder; Elisabet Miró-Casas; Eva Gimeno; M.Carmen López-Sabater; Rafael Torre; Magí Farré; and the members of the SOLOS Investigators*

Publisher
Springer
Year
2004
Tongue
English
Weight
303 KB
Volume
43
Category
Article
ISSN
1436-6207

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