Bioavailability of fatty acids from krill oil, krill meal and fish oil in healthy subjects–a randomized, single-dose, cross-over trial

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作者：
Anton Köhler
Essi Sarkkinen
Niina Tapola
Tarja Niskanen
Inge Bruheim
机构：
[1] University of Munich,Preventive Cardiology, Medizinische Klinik I
[2] Oy Foodfiles Ltd,undefined
[3] University of Eastern Finland,undefined
[4] Olympic Seafood,undefined
来源：
Lipids in Health and Disease | / 14卷
关键词：
Omega-3 fatty acids; Eicosapentaenoic acid; Docosahexaenoic acid; Krill oil; Krill meal;
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