Published in
Springer, European Journal of Nutrition, 3(55), p. 1283-1296, 2015
DOI: 10.1007/s00394-015-0947-5
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Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components
Journal article published in 2015 by
Ageliki I. Katsarou,
Andriana C. Kaliora 
,
Antonia Chiou,
Nick Kalogeropoulos,
Apostolos Papalois,
George Agrogiannis,
Nikolaos K. Andrikopoulos
,
Antonia Chiou,
Nick Kalogeropoulos,
Apostolos Papalois,
George Agrogiannis,
Nikolaos K. Andrikopoulos
This paper is made freely available by the publisher.
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