Peroxidation of lipid emulsions: effects of changes in fatty acid pattern and α-tocopherol content on the sensitivity to peroxidative damage
- 30 April 1999
- journal article
- Published by Elsevier in Clinical Nutrition
- Vol. 18 (2) , 113-116
- https://doi.org/10.1016/s0261-5614(99)80062-4
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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