Food and Nutrition Sciences

Vol.4 No.9A(2013), Paper ID 37071, 7 pages

DOI:10.4236/fns.2013.49A1026

 

Fatty Acids and Associated Cardiovascular Risk

 

Caroline Le Goff, Jean-François Kaux, Ludovic Leroy, Joël Pincemail, Jean-Paul Chapelle, Etienne Cavalier

 

Department of Clinical Chemistry, University and University Hospital of Liege, Liege, Belgium
Department of Clinical Sciences, University and University Hospital of Liege, Liege, Belgium
Department of Clinical Chemistry, University and University Hospital of Liege, Liege, Belgium
CREDEC, Department of Cardiovascular Surgery, University Hospital of Liege, Liege, Belgium.
Department of Clinical Chemistry, University and University Hospital of Liege, Liege, Belgium
Department of Clinical Chemistry, University and University Hospital of Liege, Liege, Belgium

 

Copyright © 2013 Caroline Le Goff, Jean-François Kaux, Ludovic Leroy, Joël Pincemail, Jean-Paul Chapelle, Etienne Cavalier et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


C. Goff, J. Kaux, L. Leroy, J. Pincemail, J. Chapelle and E. Cavalier, "Fatty Acids and Associated Cardiovascular Risk," Food and Nutrition Sciences, Vol. 4 No. 9A, 2013, pp. 188-194. doi: 10.4236/fns.2013.49A1026.

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