Dietary Content of Plant Ingredients and Phospholipids Affects Astaxanthin Utilization and Lipid Deposition in Atlantic Salmon ( <i>Salmo salar</i> L.)
Trine Ytrestøyl(Nofima), Aleksei Krasnov(Nofima), Bjarne Hatlen(Nofima), Bente Ruyter(Nofima), Sergey Afanasyev(Institute of Evolutionary Physiology and Biochemistry), Marta Bou(Nofima), Tone-Kari K Østbye(Nofima), Grete Bæverfjord(Nofima)
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