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 |
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Main Authors: | , , , , |
Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
American Chemical Society (ACS)
2021
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Subjects: | |
Online Access: | http://dx.doi.org/10.1021/acs.jafc.0c05182 https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05182 |
Description not available. |