Consumption of reduced fat products: Effects on parameters of anti-oxydative capacity.

E.J. Velthuis-te Wierik, H. van den Berg, J.A. Weststrate, K.H. van het Hof, C. de Graaf

Research output: Contribution to journalArticleAcademicpeer-review

41 Citations (Scopus)
Original languageEnglish
Pages (from-to)214-219
JournalEuropean Journal of Clinical Nutrition
Volume50
Publication statusPublished - 1996

Keywords

  • Energy intake
  • Fatty acids
  • Free radical scavenging enzymes
  • Human
  • Oxidative stress
  • Reduced fat

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