Maya Cherfaoui

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The current low consumption of n-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) led scientists to wonder about the possible enrichment of human food, including meats such as beef, with n-3 LCPUFA. However, their biosynthesis from dietary n-3 PUFA seems limited in mammalian tissues implying that a better understanding of the molecular mechanisms(More)
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