The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages

  1. Quintero-Flórez, A.
  2. Sinausia Nieva, L.
  3. Sánchez-Ortíz, A.
  4. Beltrán, G.
  5. Perona, J.S.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Année de publication: 2015

Volumen: 63

Número: 30

Pages: 6731-6738

Type: Article

DOI: 10.1021/ACS.JAFC.5B01626 GOOGLE SCHOLAR
La source de données: Scopus