Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration. (Q50713831)
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scientific article published on 18 January 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration. |
scientific article published on 18 January 2006 |
Statements
Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration. (English)
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Blackhurst DM
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Marais AD
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18 January 2006
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16
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8
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550-558
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