Increasing the dietary polyunsaturated fat content alters whole-body utilization of 16:0 and 10:0
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/ajcn/article-pdf/61/5/1052/24062271/1052.pdf
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