Author Details

Valenzuela, A., Medical Technology Department, Faculty of Medicine - Lipid Center, Institute of Nutrition and Food Technology (INTA), Universidad de Chile - Faculty of Medicine, Universidad de Los Andes, Chile

  • Vol 67, No 2 (2016) - Research
    Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
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