Dietary fish-oil supplementation in humans reduces ultraviolet B-induced erythemal responses but increases epidermal lipid peroxidation

作者： P S Friedmann , Rhodes Le , O'Farrell S , Jackson Mj

DOI:

关键词: Lipid peroxidation 、 Ultraviolet b 、 Food science 、 Dietary fish oil 、 Biochemistry 、 Chemistry