Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids - Bertin Instruments

    Scientific publications

    Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids

    D. Bahuaud a, cor1cor1, mailto:diane.bahuaud@umb.nomailto:diane.bahuaud@umb.no, mailto:bahuaud_diane@yahoo.frmailto:bahuaud_diane@yahoo.fr, T.-K. Østbyeb, B.E. Torstensenc, M.B. Røråa, b, R. Ofstadd, E. Veisethd, M.S. Thomassena and B. Ruytera, b
    Sources: a Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, Post Box 5003, 1432 Ås, Norwayb Nofima Marin, Post Box 5010, 1432 Ås, Norwayc National Institute of Nutrition and Seafood Research (NIFES), Post Box 2029 Nordnes 5817, Bergen, Norwayd Matforsk AS, Nofima Mat, Osloveien 1, 1430 Ås, Norway
    Food Chemistry Volume 114, Issue 4, 15 June 2009, Pages 1421-1432

    Sample name

    Fish tissues (Frozen muscles salmon)

    Kits

    CK28_2mL

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