Valenzuela, R., Hernandez-Rodas, M. C., Espinosa, A., Rincón, M. A., Romero, N., Barrera, C., Marambio, M., Vivero, J., & Valenzuela, A. (2016). 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. Grasas Y Aceites, 67(2), e129. https://doi.org/10.3989/gya.0753152