Effects of plant oils with different fatty acid composition on cardiovascular risk factors in moderately hypercholesteremic Chinese adults: a randomized, double-blinded, parallel-designed trial
Volume: 11, Issue: 8, Pages: 7164 - 7174
Published: Jan 1, 2020
Abstract
Plant oil for cooking typically provides 40% to 50% of dietary fat, 65% of linoleic acid, 44% of α-linolenic acid and 41% of oleic acid in the Chinese...
Paper Details
Title
Effects of plant oils with different fatty acid composition on cardiovascular risk factors in moderately hypercholesteremic Chinese adults: a randomized, double-blinded, parallel-designed trial
Published Date
Jan 1, 2020
Volume
11
Issue
8
Pages
7164 - 7174
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Notes
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