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Sources of the very-long-chain unsaturated omega-3 fatty acids: eicosapentaenoic acid and docosahexaenoic acid

Radjini A Racine and Richard J Deckelbaum
Current Opinion in Clinical Nutrition and Metabolic Care 10 (2) 123 (2007)
DOI: 10.1097/MCO.0b013e3280129652
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Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Anne Meynier and Claude Genot
OCL 24 (2) D202 (2017)
DOI: 10.1051/ocl/2017006
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