Article Versions Notes

Otsuka R, Tange C, Nishita Y, Tomida M, Kato Y, Imai T, Ando F, Shimokata H. Fish and Meat Intake, Serum Eicosapentaenoic Acid and Docosahexaenoic Acid Levels, and Mortality in Community-Dwelling Japanese Older Persons. International Journal of Environmental Research and Public Health. 2019; 16(10):1806. https://doi.org/10.3390/ijerph16101806

Otsuka, Rei, Chikako Tange, Yukiko Nishita, Makiko Tomida, Yuki Kato, Tomoko Imai, Fujiko Ando, and Hiroshi Shimokata. 2019. "Fish and Meat Intake, Serum Eicosapentaenoic Acid and Docosahexaenoic Acid Levels, and Mortality in Community-Dwelling Japanese Older Persons" International Journal of Environmental Research and Public Health 16, no. 10: 1806. https://doi.org/10.3390/ijerph16101806

Otsuka, R., Tange, C., Nishita, Y., Tomida, M., Kato, Y., Imai, T., Ando, F., & Shimokata, H. (2019). Fish and Meat Intake, Serum Eicosapentaenoic Acid and Docosahexaenoic Acid Levels, and Mortality in Community-Dwelling Japanese Older Persons. International Journal of Environmental Research and Public Health, 16(10), 1806. https://doi.org/10.3390/ijerph16101806