Department of Food Science and Nutrition, University of Minnesota, Minneapolis and St. Paul, USA
Department of Food Science and Nutrition, University of Minnesota, Minneapolis and St. Paul, USA
Department of Food Science and Nutrition, University of Minnesota, Minneapolis and St. Paul, USA
Copyright © 2013 Christine M. Seppanen, Hyejung Cho, A. Saari Csallany et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
C. Seppanen, H. Cho and A. Csallany, "Comparison between High-PUFA and Low-PUFA Fats on Lipid Peroxidation and LDL Oxidation,"
Food and Nutrition Sciences, Vol. 4 No. 5, 2013, pp. 572-579. doi:
10.4236/fns.2013.45074.