Hodson, L., McQuaid, S. E., Karpe, F., Frayn, K. N., & Fielding, B. A. (2009). Differences in partitioning of meal fatty acids into blood lipid fractions: A comparison of linoleate, oleate, and palmitate. American Physiological Society.
Citación estilo ChicagoHodson, Leanne, Siobhán E. McQuaid, Fredrik Karpe, Keith N. Frayn, and Barbara A. Fielding. Differences in Partitioning of Meal Fatty Acids Into Blood Lipid Fractions: A Comparison of Linoleate, Oleate, and Palmitate. American Physiological Society, 2009.
Cita MLAHodson, Leanne, et al. Differences in Partitioning of Meal Fatty Acids Into Blood Lipid Fractions: A Comparison of Linoleate, Oleate, and Palmitate. American Physiological Society, 2009.
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