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The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview
The maximisation of available resources for animal production, food security and maintenance of human–animal wellbeing is important for an economically viable, resilient and sustainable future. Pasture and forage diets are common sources of short chain omega-3 (n-3) polyunsaturated fatty acids (PUFA...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8230916/ https://ncbi.nlm.nih.gov/pubmed/34208278 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061358 |
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