Developing polyunsaturated fatty acids as functional ingredients

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationFunctional foods, diet, cardiovascular disease and diabetes
EditorsA. Arnoldi
Place of PublicationCambridge
PublisherWoodhead
Publication date2004
Pages307-332
Publication statusPublished - 2004

Cite this

Jacobsen, C. (2004). Developing polyunsaturated fatty acids as functional ingredients. In A. Arnoldi (Ed.), Functional foods, diet, cardiovascular disease and diabetes (pp. 307-332). Woodhead.