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Effects of docosahexaenoic (22:6n-3), tetracosapentaenoic (24:5n-3) and tetracosahexaenoic (24:6n-3) acids on the desaturation and elongation of n-3 polyunsaturated fatty acids in trout liver microsomes

✍ Scribed by R.J. Henderson; I.C. Burkow; M. Buzzi; A. Bayer

No coin nor oath required. For personal study only.

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