High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats-Reference-Cited by-同舟云学术

High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats

Published:2020-05-19 Issue:7 Volume:8 Page:3617-3625
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nogoy Kim Margarette C.¹,Kim Hyoun Ju²,Lee Yehyun¹,Zhang Yan¹,Yu Jia¹,Lee Dong Hoon³,Li Xiang Zi⁴,Smith Stephen B.⁵,Seong Hyun A⁶,Choi Seong Ho¹^ORCID

Affiliation:

1. Department of Animal Science Chungbuk National University Cheongju City South Korea

2. National Institute of Animal Science Wanju‐gun South Korea

3. Department of Biosystems Engineering Chungbuk National University Cheongju City South Korea

4. Co‐Innovation Center of Beef Cattle Science and Industry Technology Yanbian University Yanji China

5. Department of Animal Science Texas A&M University College Station TX USA

6. Department of Biochemistry Chungbuk National University Cheongju City South Korea

Funder

National Research Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1644

Reference25 articles.

1. Effect of an increased intake of α-linolenic acid and group nutritional education on cardiovascular risk factors: the Mediterranean Alpha-linolenic Enriched Groningen Dietary Intervention (MARGARIN) study

2. Effect of White Versus Red Meat on Endogenous N-Nitrosation in the Human Colon and Further Evidence of a Dose Response

3. Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef

4. Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

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