Interesterification of fats in margarine: effect on blood lipids, blood enzymes, and hemostasis parameters. (Q51573831)
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scientific article published in August 1997
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Interesterification of fats in margarine: effect on blood lipids, blood enzymes, and hemostasis parameters. |
scientific article published in August 1997 |
Statements
Interesterification of fats in margarine: effect on blood lipids, blood enzymes, and hemostasis parameters. (English)
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Meijer GW
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Weststrate JA
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1 August 1997
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51
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8
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527-534
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