Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

Publisher： Cambridge University Press

E-ISSN： 1475-2662|71|1|53-65

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.71, Iss.1, 1994-01, pp. : 53-65

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