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Einfluss verschiedener Fette auf die Oxidationsanfaelligkeit der LDL beim Schwein.

1997

Eder K. | Kirchgessner M.

AGROVOC Keywords
aceite de oliva aceite de soja acide gras aldehydes arteriosclerose arteriosclerosis blood plasma cerdas cholesterol colesterol fatty acids huile de soja in vitro experimentation lipide lipids lipoproteine lipoproteins olive oil oxidation oxydation phosphatide phospholipids plasma sanguin sebo sows soybean oil suif tallows tocoferoles tocopherol tocopherols truie
Bibliographic information
Other Subjects
Plasma sanguineo; Experimentation in vitro; Lipidos; Lipoproteinas; Aldehyde; Aldehidos; Huile d' olive; Oxidacion; Fosfolipidos; Experimentacion in vitro; Acidos grasos
Language
German
Note
Summary only.
ISSN
7690-4090
Translated Title
English. The effect of various fats on the oxidative susceptibility of LDL in the pig.
Type
Monograph; Conference Paper; Conference Part; Conference Proceedings; Summary
Conference
Technische Univ. Muenchen, Freising (Germany). Inst. fuer Ernaehrungsphysiologie. 51. Tagung der Gesellschaft fuer Ernaehrungsphysiologie. Goettingen (Germany). 4-6 Mar 1997.
2012-11-15
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