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How are fatty acids categorized by structure, chain length, saturation level, and double bond position? Which are essential and nonessential? Which forms of cholesterol are “good” and “bad?”
BIO-319 Topic 4 DQ 1
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How are fatty acids categorized by structure, chain length, saturation level, and double bond position? Which are essential and nonessential? Which forms of cholesterol are “good” and “bad?”
