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Cited article:
Miquel MIR
OCL, 15 4 (2008) 252-256
Published online: 2008-07-15
This article has been cited by the following article(s):
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Journal of Agricultural and Food Chemistry 63 (19) 4827 (2015)
DOI: 10.1021/acs.jafc.5b00857
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Lipid Fractions, Fatty Acid Profiles, and Bioactive Compounds of
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DOI: 10.1002/aocs.12466
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Echium oil increased the expression of a Δ4 Fads2 fatty acyl desaturase and the deposition of n-3 long-chain polyunsaturated fatty acid in comparison with linseed oil in striped snakehead (Channa striata) muscle
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Fish Physiology and Biochemistry 42 (4) 1107 (2016)
DOI: 10.1007/s10695-016-0201-y
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The effect of feeding modified soyabean oil enriched with C18 : 4 n-3 to broilers on the deposition of n-3 fatty acids in chicken meat
C. Rymer, G. F. Hartnell and D. I. Givens
British Journal of Nutrition 105 (06) 866 (2011)
DOI: 10.1017/S0007114510004502
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The influence of cold water storage on fatty acids, antioxidant content and activity, and microbial load in ostrich fern (Matteuccia struthiopteris) fiddleheads
John M. DeLong, D. Mark Hodges, Robert K. Prange, et al.
Canadian Journal of Plant Science 93 (4) 683 (2013)
DOI: 10.4141/cjps2012-165
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The unique fatty acid and antioxidant composition of ostrich fern (Matteuccia struthiopteris) fiddleheads
John Delong, D. Mark Hodges, Robert Prange, et al.
Canadian Journal of Plant Science 91 (5) 919 (2011)
DOI: 10.4141/cjps2010-042
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Omega-3 Versus Omega-6 Polyunsaturated Fatty Acids in the Prevention and Treatment of Inflammatory Skin Diseases
Anamaria Balić, Domagoj Vlašić, Kristina Žužul, Branka Marinović and Zrinka Bukvić Mokos
International Journal of Molecular Sciences 21 (3) 741 (2020)
DOI: 10.3390/ijms21030741
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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Manoela Alves Pires, Julliane Carvalho Barros, Isabela Rodrigues, Paulo Eduardo Sichetti Munekata and Marco Antonio Trindade
LWT 119 108907 (2020)
DOI: 10.1016/j.lwt.2019.108907
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Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health
P. Prasad, P. Anjali and R. V. Sreedhar
Critical Reviews in Food Science and Nutrition 1 (2020)
DOI: 10.1080/10408398.2020.1765137
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