Arterburn, Linda M <br/><br/>
Algal-oil capsules and cooked salmon: nutritionally equivalent sources of docosahexaenoic acid.  [electronic resource] 

 -  Journal of the American Dietetic Association  Jul 2008 
 - 1204-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Standard No.: </label>10.1016/j.jada.2008.04.020  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Aged<br/>Animals<br/>Biological Availability<br/>Dietary Supplements<br/>Docosahexaenoic Acids--analysis<br/>Erythrocytes--chemistry<br/>Eukaryota--chemistry<br/>Female<br/>Fish Oils--analysis<br/>Humans<br/>Intestinal Absorption<br/>Male<br/>Middle Aged<br/>Nutritive Value<br/>Phospholipids--chemistry<br/>Salmon