Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 761-764

  Maki, K C ^a   Davidson, M H ^a   Dicklin, M R ^a   Ingram, K A ^a   Cyrowski, M ^a   Umporowicz, D M ^a   Bell, M ^a   Elliott, J G ^a  

^a RADIANT RESEARCH   (United States)

Author keywords

Bioavailability; Docosahexaenoic acid; Eicosapentaenoic acid; Enrichment; N 3 fatty acids

Indexed keywords

EID: 0037392840     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08238.x     Document Type: Article

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