Article ISI SCOPUS
Grasas y Aceites  (2016)

Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

Valenzuela R.; Hernandez-Rodas, M.C.; Espinosa, A.; Rincón M.A.; Romero, N; Barrera C.; Marambio, M; Vivero J.; Valenzuela A.

Más información

Título según WOS: Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
Título según SCOPUS: Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
Título de la Revista: Grasas y Aceites
Volumen: 67
Número: 2
Editorial: Instituto de la Grasa
Fecha de publicación: 2016
Idioma: English
DOI:

10.3989/gya.0753152
Notas: ISI, SCOPUS