VALENZUELA, R.; HERNANDEZ-RODAS, M. C.; ESPINOSA, A.; RINCÓN, M. A.; ROMERO, N.; BARRERA, C.; MARAMBIO, M.; VIVERO, J.; VALENZUELA, A. 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, [S. l.], v. 67, n. 2, p. e129, 2016. DOI: 10.3989/gya.0753152. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1595. Acesso em: 19 apr. 2024.