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Influence of dietary oils on liver and blood lipid peroxidation

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dc.contributor.authorSerdar Ergün
dc.contributor.authorMustafa Yöntem
dc.contributor.authorAzmi Yerlikaya
dc.contributor.authorAhmet Ozata
dc.contributor.authorKazım Uysal
dc.contributor.authorHülyam Kurt
dc.contributor.orcid0000-0001-9350-8708
dc.contributor.orcid0000-0002-0678-0701
dc.contributor.orcid0000-0001-6399-6616
dc.contributor.orcid0000-0003-2433-9925
dc.date.accessioned2026-05-20T09:47:05Z
dc.date.issued2005-03-01
dc.identifier.doi10.15537/1658-3175.2878
dc.identifier.endpage446
dc.identifier.issn0379-5284
dc.identifier.issue3
dc.identifier.openalexW1677888513
dc.identifier.startpage442
dc.identifier.urihttps://hdl.handle.net/11421/38767
dc.identifier.urihttps://doi.org/10.15537/1658-3175.2878
dc.identifier.volume26
dc.language.isoen
dc.relation.ispartofSaudi Medical Journal
dc.rightsrestrictedAccess
dc.subjectLipid peroxidation
dc.subjectMalondialdehyde
dc.subjectVitamin E
dc.subjectFood science
dc.subjectGlutathione peroxidase
dc.subjectPolyunsaturated fatty acid
dc.subjectAntioxidant
dc.subjectMedicine
dc.subjectCorn oil
dc.subjectSuperoxide dismutase
dc.subjectBiochemistry
dc.subjectChemistry
dc.subjectFatty acid
dc.titleInfluence of dietary oils on liver and blood lipid peroxidation
dspace.entity.typePublication

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