Effects of Low Concentrations of Docosahexaenoic Acid on the Structure and Phase Behavior of Model Lipid Membranes

Author:

Lor Chai,Hirst Linda

Funder

National Science Foundation

Publisher

MDPI AG

Subject

Filtration and Separation,Chemical Engineering (miscellaneous),Process Chemistry and Technology

Reference57 articles.

1. The Composition of Food Consumed by Greenland Eskimos

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3. Dietary fats and cancer;Carroll;Am. J. Clin. Nutr.,1991

4. Phospholipid class as a determinant in docosahexaenoic acid's effect on tumor cell viability;Zerouga;Anitcancer Res.,1996

5. Dietary fish oil and olive oil supplementation in patients with Rheumatoid Arthritis clinical and immunologic effects

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