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Modified egg composition to reduce low-density lipoprotein oxidizability: high monounsaturated fatty acids and antioxidants versus regular high n-6 polyunsaturated fatty acids.
J Agric Food Chem. 2008 May 28;56(10):3688-93. doi: 10.1021/jf073549r. Epub 2008 Apr 29.
J Agric Food Chem. 2008.
PMID: 18442246
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