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Tor Erling Lea
Stillingskode ikke valgt
Faculty of Chemistry, Biotechnology and Food Science
+4767232509
tor.lea@nmbu.no
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Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)
LipidInflammaGenes will study triacylglycerols from Norwegian animal products, exploring effects on genes, inflammation and hunger/satiety hormones, by which these products may affect risk factors of CVD and satiety.
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