The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum)

MLA

Simon J. Davies, et al. “The Degree of Carotenoid Esterification Influences the Absorption of Astaxanthin in Rainbow Trout, Oncorhynchus Mykiss (Walbaum).” Aquaculture Nutrition, vol. 9, July 2003, pp. 247–51. EBSCOhost, https://doi.org/10.1046/j.1365-2095.2003.00250.x.

APA

Simon J. Davies, Andrew J. Young, C. Soutar, Daniel A. White, A.J. Moody, J. Bowen, & R.D. Serwata. (2003). The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum). Aquaculture Nutrition, 9, 247–251. https://doi.org/10.1046/j.1365-2095.2003.00250.x

Chicago

Simon J. Davies, Andrew J. Young, C. Soutar, Daniel A. White, A.J. Moody, J. Bowen, and R.D. Serwata. 2003. “The Degree of Carotenoid Esterification Influences the Absorption of Astaxanthin in Rainbow Trout, Oncorhynchus Mykiss (Walbaum).” Aquaculture Nutrition 9 (July): 247–51. doi:10.1046/j.1365-2095.2003.00250.x.