Effect of water temperature on the desaturation of fatty acids in carp

Autor:	Tetsuo Hisai, Minoru Hirata, Mitsu Kayama
Rok vydání:	1986
Předmět:	chemistry.chemical_classification Enzyme Biochemistry chemistry biology Water temperature δ9 desaturase Hepatopancreas Metabolism Aquatic Science biology.organism_classification Carp
Zdroj:	NIPPON SUISAN GAKKAISHI. 52:853-857
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.52.853
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c9787fa215444ee5d981ff0033255298 https://doi.org/10.2331/suisan.52.853 Zobrazit plný text záznamu