Heterogeneous astaxanthin distribution in the fillet of Atlantic salmon post-smolt at elevated temperature is not affected by dietary fatty acid composition, metabolic conversion of astaxanthin to idoxanthin, or oxidative stress

出版年份 2020 全文链接

标题

作者

关键词

Atlantic salmon, Pigmentation, Oxidative stress, Elevated temperature, Astaxanthin, Idoxanthin

出版物

AQUACULTURE

Volume 521, Issue -, Pages 735096

出版商

Elsevier BV

发表日期

2020-02-09

DOI

10.1016/j.aquaculture.2020.735096

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