Article citation: Piers L, Walker K, Stoney R, Soares M, O’dea K. The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream). Int J Obes. 2002;26(6):814.
Link to view/access: https://www.researchgate.net/publication/11334451_The_influence_of_the_type_of_dietary_fat_on_postprandial_fat_oxidation_rates_Monounsaturated_olive_oil_vs_saturated_fat_cream
