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Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)

dc.contributor.authorCheng, Ken
dc.contributor.authorBou, Marta
dc.contributor.authorRuyter, Bente
dc.contributor.authorPickova, Jana
dc.contributor.authorEhtesham, Emad
dc.contributor.authorDu, Liang
dc.contributor.authorVenegas, Claudia
dc.contributor.authorMoazzami, Ali A.
dc.date.accessioned2018-09-26T07:32:28Z
dc.date.available2018-09-26T07:32:28Z
dc.date.created2018-09-03T08:42:07Z
dc.date.issued2018
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2018, 66 (33), 8876-8884.nb_NO
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11250/2564566
dc.language.isoengnb_NO
dc.titleImpact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)nb_NO
dc.title.alternativeImpact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber8876-8884nb_NO
dc.source.volume66nb_NO
dc.source.journalJournal of Agricultural and Food Chemistrynb_NO
dc.source.issue33nb_NO
dc.identifier.doi10.1021/acs.jafc.8b02886
dc.identifier.cristin1606105
dc.relation.projectNorges forskningsråd: 224913nb_NO
cristin.unitcode7543,1,3,0
cristin.unitnameErnæring og fôrteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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