Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia (2007)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; BARROSO, LUCIA PEREIRA - IME
- Unidades: FCF; IME
- DOI: 10.1016/j.nut.2006.11.006
- Subjects: NUTRIÇÃO; ANÁLISE MULTIVARIADA
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
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ABNT
CASTRO, Inar Alves de et al. Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia. Nutrition, v. 23, n. 2, p. 127-137, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.nut.2006.11.006. Acesso em: 01 abr. 2026. -
APA
Castro, I. A. de, Monteiro, V. C. B., Barroso, L. P., & Bertolami, M. C. (2007). Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia. Nutrition, 23( 2), 127-137. doi:10.1016/j.nut.2006.11.006 -
NLM
Castro IA de, Monteiro VCB, Barroso LP, Bertolami MC. Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia [Internet]. Nutrition. 2007 ; 23( 2): 127-137.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.nut.2006.11.006 -
Vancouver
Castro IA de, Monteiro VCB, Barroso LP, Bertolami MC. Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia [Internet]. Nutrition. 2007 ; 23( 2): 127-137.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.nut.2006.11.006 - Sensory characterization of young South American red wines classified by varietal and origin
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