Oxidized Docosahexaenoic Acid Species and Lipid Peroxidation Products Increase Amyloidogenic Amyloid Precursor Protein Processing

Publisher： Karger

E-ISSN： 1660-2862|16|1-2|44-54

ISSN： 1660-2854

Source： Neurodegenerative Diseases, Vol.16, Iss.1-2, 2016-0, pp. : 44-54

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