n-3 Omega fatty acids: a review of current knowledge
- Autor
- GOGUS, Ugur1 ; SMITH, Chris2
[1] Food Technology Program, Vocational School of Higher Education, Middle East Technical University, 06531, Ankara, Turkey
[2] Department of Biological Sciences, University of Chester, Parkgate Road, Chester, CH1 4BJ, United Kingdom - Fuente
International journal of food science & technology. 2010, Vol 45, Num 3, pp 417-436, 20 p ; ref : 4 p.3/4
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Campo Científico
- Food science technology
- Editor
- Wiley-Blackwell, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Food n-3 omega fatty acids nutrition polyunsaturated fatty acid public health and disease
- Palabra clave (fr)
- Acide gras n-3 Acide gras polyinsaturé Aliment Article synthèse Connaissance Maladie Nutrition Santé publique Lipide
- Palabra clave (in)
- n-3 fatty acid Polyunsaturated fatty acid Food Review Knowledge Disease Nutrition Public health Lipids
- Palabra clave (es)
- Acido graso n-3 Acido graso poliinsaturado Alimento Artículo síntesis Conocimiento Enfermedad Nutrición Salud pública Lípido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Disciplina
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 22405820
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2009.02151.x 
https://dx.doi.org/10.1111/j.1365-2621.2009.02151.x
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Acceso mediante arXiv
