Dairy fat: does it increase or reduce the risk of cardiovascular disease? (2016)
Attributed to:
Reducing saturated fatty acids in the food chain through alteration of milk fat composition
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.3945/ajcn.116.144766
PubMed Identifier: 27733390
Publication URI: http://europepmc.org/abstract/MED/27733390
Type: Journal Article/Review
Volume: 104
Parent Publication: The American journal of clinical nutrition
Issue: 5
ISSN: 0002-9165