Consumption of Stearidonic Acid−Rich Oil in Foods Increases Red Blood Cell Eicosapentaenoic Acid by Lemke, Shawna L., PhD, Maki, Kevin C., PhD, Hughes, Glenna, MS, Taylor, Mary L, Krul, Elaine S., PhD, Goldstein, Daniel A., MD, Su, Hong, MS, Rains, Tia M., PhD, Mukherjea, Ratna, PhD

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