Comparison of astaxanthin and fatty acid in different parts of farmed <i>Salmo salar</i> and <i>Oncorhynchus mykiss</i>

doi:10.13995/j.cnki.11-1802/ts.025067

Comparison of astaxanthin and fatty acid in different parts of farmed Salmo salar and Oncorhynchus mykiss

GAO Yan, XING Lihong, SUN Weihong, WU Xugan, ZU Lu, NING Jinsong, ZHAI Yuxiu, TAN Zhijun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 235-243.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 235-243. DOI: 10.13995/j.cnki.11-1802/ts.025067

Comparison of astaxanthin and fatty acid in different parts of farmed Salmo salar and Oncorhynchus mykiss

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 235-243 https://doi.org/10.13995/j.cnki.11-1802/ts.025067

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Received	Revised	Published
2020-07-15	2020-09-14	2021-07-25
Issue Date
2021-08-20

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