Laine, D C <br/><br/>
Lightly hydrogenated soy oil versus other vegetable oils as a lipid-lowering dietary constituent.  [electronic resource] 

 -  The American journal of clinical nutrition  Apr 1982 
 - 683-90 p.  digital 
<br/><br/> Publication Type: Clinical Trial; Comparative Study; Controlled Clinical Trial; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, P.H.S. 
<br/><br/><label>ISSN: </label>0002-9165 
<br/><br/><label>Standard No.: </label>10.1093/ajcn/35.4.683  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Cholesterol--blood<br/>Dietary Fats--pharmacology<br/>Female<br/>Humans<br/>Hydrogenation<br/>Lipids--blood<br/>Lipoproteins--blood<br/>Male<br/>Oils--pharmacology<br/>Glycine max<br/>Structure-Activity Relationship<br/>Triglycerides--blood<br/>Zea mays