Cite
HARVARD Citation
Metherel, A. et al. (2015). Cryopreservation Prevents Iron-Initiated Highly Unsaturated Fatty Acid Loss during Storage of Human Blood on Chromatography Paper at −20°C. Journal of nutrition. 145 (3), pp. 654-660. [Online].
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Metherel, A. et al. (2015). Cryopreservation Prevents Iron-Initiated Highly Unsaturated Fatty Acid Loss during Storage of Human Blood on Chromatography Paper at −20°C. Journal of nutrition. 145 (3), pp. 654-660. [Online].