Composition of diets.
- Milos Lazic (633738)
- Maria Eugenia Inzaugarat (633739)
- Davide Povero (633740)
- Iris C. Zhao (633741)
- Mark Chen (407649)
- Madlena Nalbandian (633742)
- Yury I. Miller (181644)
- Alejandra C. Cherñavsky (633743)
- Ariel E. Feldstein (284627)
- Dorothy D. Sears (359780)
Publication date
September 2014
DOIAbstract
<p>Fatty acid subgroup values are represented as a percent of total fat. Total fat, protein, carbohydrate values are represented as a percent of total kcal of diets. HFH, high dietary ω6/ω3 ratio; HFL, low dietary ω6/ω3 ratio; LA, linoleic acid; AA, arachidonic acid; ALA, alpha-linoleic acid; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.</p><p>Composition of diets.</p
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