Comparison of Fish and Oil Supplements for a Better Understanding of the Role of Fat Level and Other Food Constituents in Determining Bioaccessibility

AuthID
 P-00Q-CBJ
5
Author(s)
Document Type
Article
Year published
2019
Published
in FOOD SCIENCE & NUTRITION, ISSN: 2048-7177
Volume: 7, Issue: 4, Pages: 1179-1189 (11)
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85062950581
Wos: WOS:000468649700004
Source Identifiers
ISSN: 2048-7177
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