DOI: 10.1128/mBio.01723-20
Article Information
PubMed
Published By
History
- Received June 24, 2020
- Accepted July 6, 2020
- Published online July 23, 2020.
Copyright & Usage
Copyright © 2020 Onishi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license.
Editors and / or Reviewers
- Dominique Soldati-Favre, Editor, University of Geneva
- Jack Gilbert, Solicited external reviewer, UC San Diego
- Peter Turnbaugh, Solicited external reviewer, University of California, San Francisco
- Clett Erridge, Solicited external reviewer, Anglia Ruskin University
Author Information
- aDepartment of Biochemistry and Microbiology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
- bDepartment of Nutritional Sciences, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
- cNew Jersey Institute for Food, Nutrition & Health, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
- dDepartment of Medicine, Robert Wood Johnson Medical School, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
- Address correspondence to J. C. Onishi, onishi{at}scarletmail.rutgers.edu.
Citation Onishi JC, Häggblom MM, Shapses SA. 2020. Can dietary fatty acids affect the COVID-19 infection outcome in vulnerable populations? mBio 11:e01723-20. https://doi.org/10.1128/mBio.01723-20.
