Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
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| Description | scientific article published on 25 March 2016 |
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author: Antonio Camargo Oriol Alberto Rangel-Zuñiga Jose Lopez-Miranda Javier Delgado-Lista |
| Publication date | March 25, 2016 |
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| Missing/wrong data? | Edit Wikidata item |