Docosahexaenoic acid stability in ready-to-use therapeutic food

Authors

Genevieve James, The University of Texas at Austin
Kevin Stephenson, Washington University School of Medicine in St. Louis
Meghan Callaghan-Gillespie, Washington University School of Medicine in St. Louis
Mohamed Tabita Kamara, Project Peanut Butter
Hui Gyu Park, The University of Texas at Austin
J Thomas Brenna, The University of Texas at Austin
Mark J Manary, Washington University School of Medicine in St. Louis

Journal

Foods

Publication Date

1-9-2023

Volume

12

Issue

2

First Page

308

Document Type

Open Access Publication

DOI

10.3390/foods12020308

Rights and Permissions

James, G.; Stephenson, K.; Callaghan-Gillespie, M.; Kamara, M.T.; Park, H.G.; Brenna, J.T.; Manary, M.J. Docosahexaenoic Acid Stability in Ready-to-Use Therapeutic Food. Foods 2023, 12, 308. https://doi.org/10.3390/foods12020308 This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Recommended Citation

James, Genevieve; Stephenson, Kevin; Callaghan-Gillespie, Meghan; Kamara, Mohamed Tabita; Park, Hui Gyu; Brenna, J Thomas; and Manary, Mark J, "Docosahexaenoic acid stability in ready-to-use therapeutic food." Foods. 12, 2. 308 (2023).
https://digitalcommons.wustl.edu/oa_4/1152

Additional Links

Supplemental material is available for this article at publisher site.