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

Ken Cheng*, Marta Bou, Bente Ruyter, Jana Pickova, Emad Ehtesham, Liang Du, Claudia Venegas, Ali A. Moazzami

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)'. Together they form a unique fingerprint.