Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation: A randomized controlled trial

Author: Marrugat Jaume   Covas María-Isabel   Fitó Montserrat   Schröder Helmut   Miró-Casas Elisabet   Gimeno Eva   López-Sabater M.   Torre Rafael   Farré Magí  

Publisher: Springer Publishing Company

ISSN: 1436-6207

Source: European Journal of Nutrition, Vol.43, Iss.3, 2004-06, pp. : 140-147

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