The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance. (Q47770152)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance. |
scientific article |
Statements
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The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance. (English)
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Schwab US
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Sarkkinen ES
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Lichtenstein AH
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Li Z
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Ordovas JM
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Schaefer EJ
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Uusitupa MI
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1 June 1998
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52
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6
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452-458
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Identifiers
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