, Nutrition Department, Faculty of Medicine, Universidad de Chile - Lipid Center, Institute of Nutrition and Food Technology (INTA), Universidad de Chile, Chile

• Grasas y Aceites 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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