Effects of Varying Dietary Docosahexaenoic, Eicosapentaenoic, Linoleic, and Linolenic Acid Levels on Fatty Acid Composition of Phospholipids and Neutral Lipids in the Liver of Atlantic Salmon, Salmo salar
| Format: | Other/Unknown Material |
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| Language: | unknown |
| Published: |
American Chemical Society (ACS)
2021
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1021/acs.jafc.0c05182.s001 |
| Description not available. |