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Dietary Fat Sources with Varying Degree of Un-saturation Modify Osmotic Fragility of Plasma Membrane of Red Blood Cells

dc.contributor.authorWeerakoon, KC
dc.contributor.authorRajapakshe, RPVJ
dc.contributor.authorMadujith, WMT
dc.contributor.authorWeihena, SJ
dc.contributor.authorHerath, HMTU
dc.contributor.authorJayasooriya, LJPAP
dc.date.accessioned2021-12-01T06:23:10Z
dc.date.available2021-12-01T06:23:10Z
dc.date.issued2012
dc.identifier.urihttp://ir.kdu.ac.lk/handle/345/5010
dc.descriptionArticle Full Texten_US
dc.language.isoenen_US
dc.titleDietary Fat Sources with Varying Degree of Un-saturation Modify Osmotic Fragility of Plasma Membrane of Red Blood Cellsen_US
dc.typeArticle Full Texten_US
dc.identifier.journalKDU-IRC-2012en_US
dc.identifier.pgnos230-234en_US


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