Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)
acceptedVersion
Published in: | Journal of Agricultural and Food Chemistry |
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Main Authors: | , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2018
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Subjects: | |
Online Access: | http://hdl.handle.net/11250/2564566 https://doi.org/10.1021/acs.jafc.8b02886 |
Summary: | acceptedVersion |
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