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Yeast as a novel protein source - Effect of species and autolysis on protein and amino acid digestibility in Atlantic salmon (Salmo salar)

dc.contributor.authorAgboola, Jeleel Opeyemi
dc.contributor.authorGomezs, David Lapena
dc.contributor.authorØverland, Margareth
dc.contributor.authorArntzen, Magnus Øverlie
dc.contributor.authorMydland, Liv Torunn
dc.contributor.authorHansen, Jon Øvrum
dc.date.accessioned2021-08-25T12:10:34Z
dc.date.available2021-08-25T12:10:34Z
dc.date.created2021-08-18T14:09:09Z
dc.date.issued2021
dc.identifier.citationAquaculture. 2021, 546 .
dc.identifier.issn0044-8486
dc.identifier.urihttps://hdl.handle.net/11250/2771197
dc.language.isoeng
dc.titleYeast as a novel protein source - Effect of species and autolysis on protein and amino acid digestibility in Atlantic salmon (Salmo salar)
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber12
dc.source.volume546
dc.source.journalAquaculture
dc.identifier.doi10.1016/j.aquaculture.2021.737312
dc.identifier.cristin1926981
dc.relation.projectNorges forskningsråd: 237841
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


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