Effect of olive oil, safflower oil or DHA concentrate blended with egg yolk phospholipids on accumulation of pentachlorobenzene in rat tissues
Hosoyamada, Y. (Chiba Coll. of Health Science (Japan)), Kuroda, K, Hagiwara, K, Kobatake, Y
Published in Nihon Eiyō, Shokuryō Gakkai shi (1998)
Published in Nihon Eiyō, Shokuryō Gakkai shi (1998)
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