Intended Ranges and Correlations between Percentages of Variables Like Oleic Acid, Eicosapentaenoic Acid, and Arachidonic Acid

In chicken muscle, we previously showed that ranges of oleic acid (OA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) might explain why %OA was inversely related to %AA, and that %EPA correlated positively with %AA. We here try to clarify further how ranges of the fatty acids could make str...

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Detalles Bibliográficos
Autor principal: Høstmark, Arne Torbjørn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148551/
https://www.ncbi.nlm.nih.gov/pubmed/34066523
http://dx.doi.org/10.3390/foods10051012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148551/
https://www.ncbi.nlm.nih.gov/pubmed/34066523
http://dx.doi.org/10.3390/foods10051012

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