Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation. A randomized controlled trial

J. Marrugat, M. I. Covas, M. Fitó, H. Schröder, E. Miró, E. Gimeno, M.C. López-Sabater, Rafael de la Torre, M. Farre, M. Alcántara, D. Muñoz, T. Weinbrenner, E. Menoyo, et al

Research output: Contribution to journalArticleResearch

221 Citations (Scopus)
Original languageEnglish
Pages (from-to)140-147
JournalEur J Nutr.
Issue number3
Publication statusPublished - 1 Jun 2004

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