APA (7th ed.) Citation

Miller, M., Carter, C., & Nichols, P. (2006). Stearidonic acid (18: 4ω3) increases omega 3 long chain polyunsaturated fatty acids in tissues of farmed Atlantic salmon.

Chicago Style (17th ed.) Citation

Miller, Matthew, Christopher Carter, and Peter Nichols. Stearidonic Acid (18: 4ω3) Increases Omega 3 Long Chain Polyunsaturated Fatty Acids in Tissues of Farmed Atlantic Salmon. 2006.

MLA (9th ed.) Citation

Miller, Matthew, et al. Stearidonic Acid (18: 4ω3) Increases Omega 3 Long Chain Polyunsaturated Fatty Acids in Tissues of Farmed Atlantic Salmon. 2006.