Effects of differing phenolic content in dietary olive oil on lipids and LDL oxidation: A randomized controlled trial

  1. Marrugat, J.
  2. Covas, M.-I.
  3. Fitó, M.
  4. Schröder, H.
  5. Miró-Casas, E.
  6. Gimeno, E.
  7. López-Sabater, M.C.
  8. De La Torre, R.
  9. Farré, M.
Journal:
European Journal of Nutrition

ISSN: 1436-6207

Year of publication: 2004

Volume: 43

Issue: 3

Pages: 140-147

Type: Article

DOI: 10.1007/S00394-004-0452-8 GOOGLE SCHOLAR
Data source: Scopus