Consumption of polyunsaturated fat improves the saturated fatty acid‐mediated impairment of HDL antioxidant potential

Publisher: John Wiley & Sons Inc

E-ISSN: 1613-4133|59|10|1987-1996

ISSN: 1613-4125

Source: MOLECULAR NUTRITION & FOOD RESEARCH, Vol.59, Iss.10, 2015-10, pp. : 1987-1996

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Abstract