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Intake of baked cod fillet resulted in lower serum cholesterol and higher long chain n-3 PUFA concentrations in serum and tissues in hypercholesterolemic obese 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.authorAustgulen, Maren Hoff
dc.contributor.authorMellgren, Gunnar
dc.contributor.authorGudbrandsen, Oddrun Anita
dc.date.accessioned2018-11-12T11:44:48Z
dc.date.available2018-11-12T11:44:48Z
dc.date.created2018-08-21T15:05:39Z
dc.date.issued2018
dc.identifier.citationNutrients. 2018, 10:840 (7), 1-15.
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/11250/2571987
dc.language.isoeng
dc.titleIntake of baked cod fillet resulted in lower serum cholesterol and higher long chain n-3 PUFA concentrations in serum and tissues in hypercholesterolemic obese Zucker fa/fa rats
dc.title.alternativeIntake of baked cod fillet resulted in lower serum cholesterol and higher long chain n-3 PUFA concentrations in serum and tissues in hypercholesterolemic obese Zucker fa/fa rats
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-15
dc.source.volume10:840
dc.source.journalNutrients
dc.source.issue7
dc.identifier.doi10.3390/nu10070840
dc.identifier.cristin1603578
dc.relation.projectFiskeri- og havbruksnæringens forskningsfond: 900842
cristin.unitcode7543,1,2,0
cristin.unitnameBioLab
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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