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n-3 Fatty acids — physiological and technical aspects for their use in food

2001; Wiley; Volume: 103; Issue: 1 Linguagem: Inglês

10.1002/1438-9312(200101)103

1438-9312

Elke A. Trautwein,

Cholesterol and Lipid Metabolism

European Journal of Lipid Science and TechnologyVolume 103, Issue 1 p. 45-55 Dossier - Part 1 n-3 Fatty acids — physiological and technical aspects for their use in food Elke Trautwein, Corresponding Author Elke Trautwein elke.trautwein@unilever.com Unilever Health Institute, Unilever Research, PO Box 114, 3130 AC Vlaardingen, The Netherlands. Phone: +31-10-460-5173, Fax: +31-10-460-5993Unilever Health Institute, Unilever Research, PO Box 114, 3130 AC Vlaardingen, The Netherlands. Phone: +31-10-460-5173, Fax: +31-10-460-5993Search for more papers by this author Elke Trautwein, Corresponding Author Elke Trautwein elke.trautwein@unilever.com Unilever Health Institute, Unilever Research, PO Box 114, 3130 AC Vlaardingen, The Netherlands. Phone: +31-10-460-5173, Fax: +31-10-460-5993Unilever Health Institute, Unilever Research, PO Box 114, 3130 AC Vlaardingen, The Netherlands. Phone: +31-10-460-5173, Fax: +31-10-460-5993Search for more papers by this author First published: 22 January 2001 https://doi.org/10.1002/1438-9312(200101)103:1 3.0.CO;2-9Citations: 105AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume103, Issue1January 2001Pages 45-55 RelatedInformation