
Keywords: ARA; arachidonic acid (20:4 n-6); ALA; α-linolenic acid (18:3 n-3); CAF; cafeteria diet-fed; EPA; eicosapentaenoic acid (20:5 n-3); DPA; docosapentaenioc acid (22:5 n-3); DHA; docosahexaenoic acid (22:6 n-3); FAME; fatty acid methyl esters; FID; flame io