Vikøren, L.A.; Drotningsvik, A.; Bergseth, M.T.; Mjøs, S.A.; Austgulen, M.H.; Mellgren, G.; Gudbrandsen, O.A.
Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats. Nutrients 2018, 10, 840.
https://doi.org/10.3390/nu10070840
AMA Style
Vikøren LA, Drotningsvik A, Bergseth MT, Mjøs SA, Austgulen MH, Mellgren G, Gudbrandsen OA.
Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats. Nutrients. 2018; 10(7):840.
https://doi.org/10.3390/nu10070840
Chicago/Turabian Style
Vikøren, Linn A., Aslaug Drotningsvik, Marthe T. Bergseth, Svein A. Mjøs, Maren H. Austgulen, Gunnar Mellgren, and Oddrun A. Gudbrandsen.
2018. "Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats" Nutrients 10, no. 7: 840.
https://doi.org/10.3390/nu10070840
APA Style
Vikøren, L. A., Drotningsvik, A., Bergseth, M. T., Mjøs, S. A., Austgulen, M. H., Mellgren, G., & Gudbrandsen, O. A.
(2018). Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats. Nutrients, 10(7), 840.
https://doi.org/10.3390/nu10070840