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Sea tangle (Saccharina japonica), an edible brown seaweed, improves serum lipid profiles and antioxidant status in rats fed high-fat and high-cholesterol diets

Crossref DOI link: https://doi.org/10.1007/s10811-019-01849-y

Published Online: 2019-07-04

Published Print: 2019-12

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

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