Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level

Bibliographic Details
Published in:Food Chemistry
Main Authors: Grünenwald, Martin, Adams, Mark B., Carter, Chris G., Nichols, David S., Koppe, Wolfgang, Verlhac-Trichet, Viviane, Schierle, Joseph, Adams, Louise R.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2019
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodchem.2019.125140
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spelling crelsevierbv:10.1016/j.foodchem.2019.125140 2023-05-15T15:29:59+02:00 Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level Grünenwald, Martin Adams, Mark B. Carter, Chris G. Nichols, David S. Koppe, Wolfgang Verlhac-Trichet, Viviane Schierle, Joseph Adams, Louise R. 2019 http://dx.doi.org/10.1016/j.foodchem.2019.125140 https://api.elsevier.com/content/article/PII:S0308814619312464?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814619312464?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 299, page 125140 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2019 crelsevierbv https://doi.org/10.1016/j.foodchem.2019.125140 2022-12-07T14:57:25Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food Chemistry 299 125140
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Grünenwald, Martin
Adams, Mark B.
Carter, Chris G.
Nichols, David S.
Koppe, Wolfgang
Verlhac-Trichet, Viviane
Schierle, Joseph
Adams, Louise R.
Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Grünenwald, Martin
Adams, Mark B.
Carter, Chris G.
Nichols, David S.
Koppe, Wolfgang
Verlhac-Trichet, Viviane
Schierle, Joseph
Adams, Louise R.
author_facet Grünenwald, Martin
Adams, Mark B.
Carter, Chris G.
Nichols, David S.
Koppe, Wolfgang
Verlhac-Trichet, Viviane
Schierle, Joseph
Adams, Louise R.
author_sort Grünenwald, Martin
title Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
title_short Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
title_full Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
title_fullStr Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
title_full_unstemmed Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
title_sort pigment-depletion in atlantic salmon (salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level
publisher Elsevier BV
publishDate 2019
url http://dx.doi.org/10.1016/j.foodchem.2019.125140
https://api.elsevier.com/content/article/PII:S0308814619312464?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814619312464?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 299, page 125140
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2019.125140
container_title Food Chemistry
container_volume 299
container_start_page 125140
_version_ 1766360437598715904

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