Minimal food effect for eicosapentaenoic acid and docosahexaenoic acid bioavailability from omega-3-acid ethyl esters with an Advanced Lipid TechnologiesTM (ALT®)-based formulation
| Image |  |
|---|---|
| Description | scientific article published on 9 February 2017 |
| Author/s |
author: Miguel A López-Toledano Kevin C. Maki |
| Publication date | February 9, 2017 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |