Relationship between tissue lipid peroxidation and peroxidizability index after α-linolenic, eicosapentaenoic, or docosahexaenoic acid intake in rats
- 1 January 2003
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 89 (1), 19-28
- https://doi.org/10.1079/bjn2002731
Abstract
Relationship between tissue lipid peroxidation and peroxidizability index after α-linolenic, eicosapentaenoic, or docosahexaenoic acid intake in rats - Volume 89 Issue 1 - Morio Saito, Kazuhiro KuboKeywords
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