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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

✍ Scribed by Schwab, U S; Sarkkinen, E S; Lichtenstein, A H; Li, Z; Ordovas, J M; Schaefer, E J; Uusitupa, M I J

Book ID: 110021529
Publisher: Nature Publishing Group
Year: 1998
Tongue: English
Weight: 130 KB
Volume: 52
Category: Article
ISSN: 0954-3007
DOI: 10.1038/sj.ejcn.1600587

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