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Amel, N., Wafa, T., Samia, D., Yousra, D., Issam, C., Attia, N. and Mohamed, H. (2016) Extra Virgin Olive Oil Modulates Brain Docosahexaenoic Acid Level and Oxidative Damage Caused by 2,4-Dichlorophenoxyacetic Acid in Rats. Journal of Food Science and Technology, 53, 1454-1464.
https://doi.org/10.1007/s13197-015-2150-3

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