The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview

Eric N. Ponnampalam(The University of Melbourne), Benjamin W.B. Holman(Charles Sturt University), Andrew J. Sinclair(Deakin University)

Foods

June 11, 2021

10.3390/foods10061358

Cited by 129

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