The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream) (Q74202199)
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scientific article published on 01 June 2002
Language | Label | Description | Also known as |
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English | The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream) |
scientific article published on 01 June 2002 |
Statements
The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream) (English)
L S Piers
K Z Walker
R M Stoney