Wikidata

(Q46905355)

English

Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies.

scientific article published in January 2007

In more languages

Statements

title
Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
17995897
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995897%20AND%20SRC:MED&resulttype=core&format=json
retrieved
10 January 2020

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    Retrieved from "https://www.wikidata.org/w/index.php?title=Q46905355&oldid=1094863446"