Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease (2021)
- Authors:
- Araújo, Aline Ramos de - Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA)
- Sampaio, Geni Rodrigues
- Silva, Lucas Ribeiro da
- Portal, Vera Lúcia
- Markoski, Melissa Medeiros - Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA)
- Quadros, Alexandre Schaan de
- Rogero, Marcelo Macedo
- Torres, Elizabeth Aparecida Ferraz da Silva
- Marcadenti, Aline
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; ROGERO, MARCELO MACEDO - FSP ; SAMPAIO, GENI RODRIGUES - FSP
- Unidade: FSP
- DOI: 10.1016/j.nut.2021.111411
- Subjects: DOENÇAS CARDIOVASCULARES; DIETA COM RESTRIÇÃO DE GORDURAS; AZEITE; NOZES; ÁCIDOS GRAXOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Los Angeles
- Date published: 2021
- Source:
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
ARAÚJO, Aline Ramos de et al. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, p. art. 111411 [34], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.nut.2021.111411. Acesso em: 27 abr. 2024. -
APA
Araújo, A. R. de, Sampaio, G. R., Silva, L. R. da, Portal, V. L., Markoski, M. M., Quadros, A. S. de, et al. (2021). Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, art. 111411 [34]. doi:10.1016/j.nut.2021.111411 -
NLM
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.nut.2021.111411 -
Vancouver
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.nut.2021.111411 - Phytosterol oxides formation in corn oil samples after heating
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Informações sobre o DOI: 10.1016/j.nut.2021.111411 (Fonte: oaDOI API)
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