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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |