Stearic, oleic, and linoleic acids have comparable effects on markers of thrombotic tendency in healthy human subjects

M.A. Thijssen, G. Hornstra, R.P. Mensink*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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Medicine and Dentistry

Biochemistry, Genetics and Molecular Biology

Food Science