Effect of Dietary Olive Oil, Corn Oil and Medium-Chain Triglycerides on the Lipid Composition of Rat Red Blood Cell Membranes
Author:
Affiliation:
1. Department of Biochemistry and Molecular Biology, University of Granada, 18071 Granada, Spain
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/120/9/986/23984833/jn1200090986.pdf
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