Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of docosahexaenoic acid and vitamin E
Publisher： Cambridge University Press
E-ISSN： 1475-2662|78|4|655-669
ISSN： 0007-1145
Source： British Journal of Nutrition, Vol.78, Iss.4, 1997-10, pp. : 655-669
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