Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals

MARÍA DOLORES LUQUE DE CASTROFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201310.1016/j.foodchem.2012.08.0812-s2.0-84869038532https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24183Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceShort-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individualsresearch article