Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids

• Published in: Food Chemistry
• Main Authors: Bahuaud, D., Østbye, T.-K., Torstensen, B.E., Rørå, M.B., Ofstad, R., Veiseth, E., Thomassen, M.S., Ruyter, B.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2009
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2008.11.039; https://api.elsevier.com/content/article/PII:S030881460801371X?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S030881460801371X?httpAccept=text/plain