Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion (2019)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/s0261-5614(19)32640-8
- Subjects: ÁCIDOS GRAXOS; ÓLEOS DE PEIXE; LEUCÓCITOS; PLASMA; FÍGADO
- Language: Inglês
- Imprenta:
- Source:
- Título: Clinical Nutrition
- ISSN: 0261-5614
- Volume/Número/Paginação/Ano: v.38, p.S59-S60, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
TESSER, Abraham et al. Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion. Clinical Nutrition, v. 38, p. S59-S60, 2019Tradução . . Disponível em: https://doi.org/10.1016/s0261-5614(19)32640-8. Acesso em: 26 jan. 2026. -
APA
Tesser, A., Calder, P. C., Waitzberg, D. L., Torrinhas, R. S., Aprobato, F. G. G., Tamanaha, E. M., et al. (2019). Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion. Clinical Nutrition, 38, S59-S60. doi:10.1016/s0261-5614(19)32640-8 -
NLM
Tesser A, Calder PC, Waitzberg DL, Torrinhas RS, Aprobato FGG, Tamanaha EM, Oliveira- Filho RS, Antunes MDS, Sampaio GR, Torres EAF da S, Garla PC. Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion [Internet]. Clinical Nutrition. 2019 ;38 S59-S60.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/s0261-5614(19)32640-8 -
Vancouver
Tesser A, Calder PC, Waitzberg DL, Torrinhas RS, Aprobato FGG, Tamanaha EM, Oliveira- Filho RS, Antunes MDS, Sampaio GR, Torres EAF da S, Garla PC. Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion [Internet]. Clinical Nutrition. 2019 ;38 S59-S60.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/s0261-5614(19)32640-8 - Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat
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Informações sobre o DOI: 10.1016/s0261-5614(19)32640-8 (Fonte: oaDOI API)
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