Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.

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Published in Int J Mol Sci on June 05, 2015

Authors

Jana Orsavova1, Ladislava Misurcova2, Jarmila Vavra Ambrozova3, Robert Vicha4, Jiri Mlcek5

Author Affiliations

1: Language Centre, Faculty of Humanities, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. orsavova@fhs.utb.cz.
2: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. misurcova@ft.utb.cz.
3: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. ambrozova@ft.utb.cz.
4: Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. rvicha@ft.utb.cz.
5: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. mlcek@ft.utb.cz.

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