[1]
Mataix, J., Ochoa, J.J. and Quiles, J.L. 2004. Olive oil, dietary fat and ageing, a mitochondrial approach. Grasas y Aceites. 55, 1 (Mar. 2004), 84–91. DOI:https://doi.org/10.3989/gya.2004.v55.i1.150.