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M. O. Grimm, et al., “Trans Fatty Acids Enhance Amyloidogenic Processing of the Alzheimer Amyloid Precursor Protein (APP),” The Journal of Nutritional Biochemistry, Vol. 23, No. 10, 2012, pp. 1214-1223. doi:10.1016/j.jnutbio.2011.06.015

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