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dc.contributor.authorFjære, Even
dc.contributor.authorMyrmel, Lene Secher
dc.contributor.authorDybing, Karianne
dc.contributor.authorKuda, Ondrej
dc.contributor.authorJensen, Benjamin Anderschou Holbech
dc.contributor.authorRossmeisl, Martin
dc.contributor.authorFrøyland, Livar
dc.contributor.authorKristiansen, Karsten
dc.contributor.authorMadsen, Lise
dc.date.accessioned2021-02-25T09:52:50Z
dc.date.available2021-02-25T09:52:50Z
dc.date.created2021-02-20T16:14:58Z
dc.date.issued2020
dc.identifier.citationNutrients. 2020, 12 (10), 1-19.
dc.identifier.issn2072-6643
dc.identifier.urihttps://hdl.handle.net/11250/2730312
dc.language.isoeng
dc.titleThe anti-obesogenic effect of lean fish species is influenced by the fatty acid composition in fish fillets
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-19
dc.source.volume12
dc.source.journalNutrients
dc.source.issue10
dc.identifier.doi10.3390/nu12103038
dc.identifier.cristin1892018
dc.relation.projectFiskeri- og havbruksnæringens forskningsfinansiering: 900842
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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