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Replacing Foods with a High-Glycemic Index and High in Saturated Fat by Alternatives with a Low Glycemic Index and Low Saturated Fat Reduces Hepatic Fat, Even in Isocaloric and Macronutrient Matched Conditions
Jeremy Basset‐Sagarminaga, Kay H. M. Roumans, Bas Havekes, Ronald P. Mensink, Harry P. F. Peters, Peter L. Zock, +5 more
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