dataset · IUPAC Standards Online · 2016

Bioavailability

J. Beare-Rogers, A. Dieffenbacher, J. V. Holm

Cited by 0Open access

Abstract

The intertwining of lipid nutrition with many other disciplines makes contributions from different directions imperative. Chemistry, biochemistry, physiology, food science and technology, industrial processing, and consumer acceptance provide concepts and terms used in lipid nutrition. This document is the product of a working group comprising members of the Committee on the Biological Role of Fatty Acids in Human Nutrition of the International Union of Nutritional Sciences and of the Commission on Oils, Fats, and Derivatives of the International Union of Pure and Applied Chemistry. Shorthand formulas and systematic and trivial names of some biologically important fatty acids are given in Table 1 (saturated fatty acids), Table 2 (monoenoic fatty acids), and Table 3 (polyenoic fatty acids).

Cite this paper

APA 7

Beare-Rogers, J., Dieffenbacher, A., & Holm, J. V. (2016). Bioavailability. IUPAC Standards Online. https://doi.org/10.1515/iupac.73.0078

MLA 9

Beare-Rogers, J., et al. “Bioavailability.” IUPAC Standards Online, 2016, https://doi.org/10.1515/iupac.73.0078.

Chicago

Beare-Rogers, J., A. Dieffenbacher, and J. V. Holm. 2016. “Bioavailability.” IUPAC Standards Online. https://doi.org/10.1515/iupac.73.0078.

Harvard

Beare-Rogers, J., Dieffenbacher, A. and Holm, J.V. (2016) ‘Bioavailability’, IUPAC Standards Online. Available at: https://doi.org/10.1515/iupac.73.0078.

BibTeX

@misc{bearerogers2016bioavailability,
  title = {{Bioavailability}},
  author = {Beare-Rogers, J. and Dieffenbacher, A. and Holm, J. V.},
  journal = {IUPAC Standards Online},
  year = {2016},
  doi = {10.1515/iupac.73.0078}
}

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