β-oxidation capacity of red and white muscle and liver in Atlantic salmon (<Emphasis Type="Italic">Salmo salar</Emphasis> L.)—Effects of increasing dietary rapeseed oil and olive oil to replace capelin oil
引用本文:
Stubhaug I,Fr?yland L,Torstensen BE.β-oxidation capacity of red and white muscle and liver in Atlantic salmon (Salmo salar L.)—Effects of increasing dietary rapeseed oil and olive oil to replace capelin oil[J].Lipids,2005,40(1):39-47.