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Глава девятая

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4. Адаптировано из Arab-Tehrany E, Jacquot M, Gaiani C, et al. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology. 2012 May; 25 (1): 24–33.

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24. Там же.

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26. Daley CA, Abbott A, Doyle PS, et al. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J. 2010 Mar; 9: 10.

27. Там же.

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