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Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats

dc.contributor.authorVikøren, Linn Anja Slåke
dc.contributor.authorDrotningsvik, Aslaug
dc.contributor.authorBergseth, Marthe Tønder
dc.contributor.authorMjøs, Svein Are
dc.contributor.authorMola, Nazanin
dc.contributor.authorLeh, Sabine Maria
dc.contributor.authorMellgren, Gunnar
dc.contributor.authorGudbrandsen, Oddrun Anita
dc.date.accessioned2018-01-30T13:33:45Z
dc.date.available2018-01-30T13:33:45Z
dc.date.created2017-11-07T15:05:35Z
dc.date.issued2017
dc.identifier.citationFood & Nutrition Research. 2017, 61:133395 1-12.
dc.identifier.issn1654-6628
dc.identifier.urihttp://hdl.handle.net/11250/2480714
dc.language.isoeng
dc.titleEffects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-12
dc.source.volume61:133395
dc.source.journalFood & Nutrition Research
dc.identifier.doi10.1080/16546628.2017.1333395
dc.identifier.cristin1511876
dc.relation.projectFiskeri- og havbruksnæringens forskningsfond: 900842
cristin.unitcode7543,1,2,0
cristin.unitnameBioLab
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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