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Q46438960-A6219A45-E923-46E5-B4C4-E2E9163EFD0F
Q46438960-A6219A45-E923-46E5-B4C4-E2E9163EFD0F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46438960-A6219A45-E923-46E5-B4C4-E2E9163EFD0F
Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: The EUROLIVE study.
P2860
Q46438960-A6219A45-E923-46E5-B4C4-E2E9163EFD0F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46438960-A6219A45-E923-46E5-B4C4-E2E9163EFD0F
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type
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wasDerivedFrom
fc8fad66893eaa7d08958c62793fd1373d8d56d3
P2860
Olive oil as a functional food: epidemiology and nutritional approaches.