Effects of Varying Dietary Docosahexaenoic, Eicosapentaenoic, Linoleic, and α-Linolenic Acid Levels on Fatty Acid Composition of Phospholipids and Neutral Lipids in the Liver of Atlantic Salmon, Salmo salar

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Mohammad Ali Jalali, Sayed, Parrish, Christopher C., Caballero-Solares, Albert, Rise, Matthew L., Taylor, Richard G.
• Other Authors: Genome Canada, Genome Atlantic, Innovate NL
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2021
• Subjects: General Agricultural and Biological Sciences; General Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1021/acs.jafc.0c05182; https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05182