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Article citation: Marrugat J, Covas M-I, Fitó M, Schröder H, Miró-Casas E, Gimeno E, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation. Eur J Nutr. 2004;43(3):140–7.

Link to view/access: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.558.8493&rep=rep1&type=pdf

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