Comparative effects of repeatedly heated cooking oils on tissue lipid peroxidation and antioxidant status in cholesterol-fed Sprague Dawley rats

Autor:	Chacko, Chinu, Thankappan, Rajamohan
Zdroj:	Nutrition & Food Science, 2020, Vol. 51, Issue 2, pp. 412-425.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/NFS-11-2019-0338 Zobrazit plný text záznamu