Nouvelle approche pour les recommandations nutritionnelles en lipides
Author:
Publisher
EDP Sciences
Subject
Biochemistry,Food Science
Link
http://www.ocl-journal.org/10.1051/ocl.2013.0502/pdf
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5. Omega-6 Fatty Acids and Risk for Cardiovascular Disease
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2. Study of the differences in the types of meals, energy intake, food type, and nutrients in an Algerian university population;J FOOD SAF FOOD QUAL;2022
3. Trends in agri-food choices for health since the 1960s: the case of fatty acids;OCL;2019
4. Fatty acid acylation of proteins: specific roles for palmitic, myristic and caprylic acids;OCL;2016-02-10
5. Ex vivo digestion of omega-3 enriched buffalo skimmed milk;Journal of Functional Foods;2015-12
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