The omega-3 fatty acid content of krill protein concentrate influences bioavailability, tissue deposition, peroxidation, and metabolism in young rats

Autor:	Kayla M. Bridges
Rok vydání:	2019
Předmět:	Krill Food science Metabolism Biology Omega 3 fatty acid biology.organism_classification Deposition (chemistry) Bioavailability
DOI:	10.33915/etd.4443
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::365518e2966605fd388135d937aaa874 https://doi.org/10.33915/etd.4443 Zobrazit plný text záznamu