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Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

Food ChemistryNutritionBiochemistryLipid NutritionLipid PeroxidationPhysiologyDietary Non-tocopherol AntioxidantsLow DensityLipoprotein MetabolismMetabolismMedicineAtherosclerosisPolyphenolicsOxidative StressHealth Sciences