Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon ( Salmo salar L.)

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Cheng, Ken, Bou, Marta, Ruyter, Bente, Pickova, Jana, Ehtesham, Emad, Du, Liang, Venegas, Claudia, Moazzami, Ali A.
• Other Authors: China Scholarship Council, Norwegian Research Council
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2018
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1021/acs.jafc.8b02886; https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02886