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Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

Michail I Gladyshev1,2, Nadezhda N Sushchik3,4

  • 1Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia. glad@ibp.ru.

Biomolecules
|September 25, 2019
PubMed

Keywords:
culinary treatmentsdocosahexaenoic acideicosapentaenoic acideutrophicationfishnutritive quality

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