Commentary: the association between high dietary intake of docosahexaenoic acid and reduced risk of Crohn's disease

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dc.contributor.authorOoi, S.Y.J.
dc.contributor.authorAndrews, J.M.
dc.date.issued2014
dc.descriptionInvited Commentary
dc.description.statementofresponsibilityS-Y. J. Ooi and J. M. Andrews
dc.identifier.citationAlimentary Pharmacology and Therapeutics, 2014; 39(11):1331-1332
dc.identifier.doi10.1111/apt.12741
dc.identifier.issn0269-2813
dc.identifier.issn1365-2036
dc.identifier.orcidAndrews, J.M. [0000-0001-7960-2650]
dc.identifier.urihttp://hdl.handle.net/2440/87097
dc.language.isoen
dc.publisherJohn Wiley & Sons
dc.rights© 2014 John Wiley & Sons Ltd
dc.source.urihttps://doi.org/10.1111/apt.12741
dc.subjectHumans
dc.subjectCrohn Disease
dc.subjectDietary Fats
dc.subjectDocosahexaenoic Acids
dc.subjectFemale
dc.subjectMale
dc.titleCommentary: the association between high dietary intake of docosahexaenoic acid and reduced risk of Crohn's disease
dc.typeJournal article
pubs.publication-statusPublished

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