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.
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2018
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/11250/2564566; https://doi.org/10.1021/acs.jafc.8b02886

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