Oils containing long chain x-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly susceptible to oxidation, limiting their use in food products and drinks. To stabilize these oils, they are usually fortified with natural and/or synthetic antioxi
✦ LIBER ✦
Antiarrhythmic and electrophysiological effects of long-chain ω-3 polyunsaturated fatty acids
✍ Scribed by Stefan Dhein; Bjela Michaelis; Friedrich-Wilhelm Mohr
- Publisher
- Springer-Verlag
- Year
- 2005
- Tongue
- English
- Weight
- 245 KB
- Volume
- 371
- Category
- Article
- ISSN
- 0028-1298
No coin nor oath required. For personal study only.
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