Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study

Author： Intorre Federica   Venneria Eugenia   Finotti Enrico   Foddai Maria Stella   Toti Elisabetta   Catasta Giovina   Palomba Lara   Azzini Elena   Fumagalli Alessandro   Maiani Giuseppe  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.64, Iss.2, 2013-03, pp. : 185-193

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