Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration

 
  • 紅葡萄酒和食用油中多不飽和脂肪酸的消耗增加了血漿兒茶酸濃度但不改變乳糜微粒脂質(zhì)過(guò)氧化反應狀態(tài)
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