Sara Bastida Codina-rekin lankidetzan egindako argitalpenak (3)

2006

  1. Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats

    Annals of Nutrition and Metabolism, Vol. 50, Núm. 1, pp. 54-58

2003

  1. Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 9, Núm. 5, pp. 329-338

  2. Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats

    Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308