Consumption of Stearidonic Acid−Rich Oil in Foods Increases Red Blood Cell Eicosapentaenoic Acid

✍ Scribed by Lemke, Shawna L.; Maki, Kevin C.; Hughes, Glenna; Taylor, Mary L.; Krul, Elaine S.; Goldstein, Daniel A.; Su, Hong; Rains, Tia M.; Mukherjea, Ratna

• Book ID: 123052587
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 500 KB
• Volume: 113
• Category: Article
• ISSN: 2212-2672
• DOI: 10.1016/j.jand.2013.04.020