Comparison of dimension reduction methods on fatty acids food source study

Comparison of dimension reduction methods on fatty acids food source study

Abstract Serum fatty acids (FAs) exist in the four lipid fractions of triglycerides (TGs), phospholipids (PLs), cholesteryl esters (CEs) and free fatty acids (FFAs). Total fatty acids (TFAs) indicate the sum of FAs in them. In this study, four statistical analysis methods, which are independent comp...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Yifan Chen, Yusuke Miura, Toshihiro Sakurai, Zhen Chen, Rojeet Shrestha, Sota Kato, Emiko Okada, Shigekazu Ukawa, Takafumi Nakagawa, Koshi Nakamura, Akiko Tamakoshi, Hitoshi Chiba, Hideyuki Imai, Hiroyuki Minami, Masahiro Mizuta, Shu-Ping Hui
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/e2cfa76976d245c7983ecf9aad2c7058
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Ejemplares similares