Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study by Inger Ottestad, Berit Nordvi, Gjermund Vogt, Marianne Holck, Bente Halvorsen, Kirsti W. Brønner, Kjetil Retterstøl, Kirsten B. Holven, Astrid Nilsson, Stine M. Ulven

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