Free fatty acid fractions from some vegetable oils exhibit reduced survival time‐shortening activity in stroke‐prone spontaneously hypertensive rats
Makoto Miyazaki(Chiba Cancer Center), Harumi Okuyama(Kinjo Gakuin University), Minzhao Huang(University of Kansas Medical Center), Naoya Takemura(Nagoya City University), Shiro Watanabe(University of Toyama)
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