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1. PM285 Low olive oil supplementation reduces triglycerides and oxidative characteristic associated with low-density lipoprotein in individuals with intermediate and high cardiovascular risk

Author

Nágila Raquel Teixeira Damasceno and Adriane Marangoni

Subjects
Community and Home Care, chemistry.chemical_compound, chemistry, Epidemiology, business.industry, Low-density lipoprotein, Medicine, Oxidative phosphorylation, Food science, Cardiology and Cardiovascular Medicine, business, Olive oil
Published
2014
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