Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study.
| Autor: | Ottestad, Inger1,2,3, Nordvi, Berit4, Vogt, Gjermund5, Holck, Marianne1, Halvorsen, Bente3,6, Brønner, Kirsti W.4, Retterstøl, Kjetil2,3,7, Holven, Kirsten B.2,3,8, Nilsson, Astrid9, Ulven, Stine M.1,2,3 smulven@medisin.uio.no |
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| Zdroj: | Journal of Nutritional Science. Jan2016, Vol. 5, p1-8. 8p. |
| Databáze: | Academic Search Ultimate |
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