Effect of Cu++ and phenolic acids in LDL fatty acid composition.
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Values: mean±S.E. ACL, average chain length; SFA, saturated fatty acids; UFA, unsaturated fatty acids; PUFA n-6/n-3, polyunsaturated fatty acids n-6 or n-3 series; MUFA, monounsaturated fatty acids; DBI, double bond index; PI, peroxidizability index,*p++ incubated LDL by ANOVA post-hoc analyses (n = 4 for each data point).
创建时间：
2015-12-02
