The oxidation of fatty acids and other substrates in healthy men fed butterfat versus beef tallow
To assess the influence of dietary fat composition on postprandial oxidation of dietary myristic acid (MA), palmitic acid (PA) and other substrates, healthy males (n=8) consumed prepared solid food diets containing 22% of energy as butter or tallow. Using a randomized cross-over design, subjects...
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| Format: | Others |
| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/3824 |