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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

Crossref DOI link: https://doi.org/10.1007/s00394-015-0947-5

Published Online: 2015-06-10

Published Print: 2016-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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