Correction: Preliminary Validation of a High Docosahexaenoic Acid (DHA) and α-Linolenic Acid (ALA) Dietary Oil Blend: Tissue Fatty Acid Composition and Liver Proteome Response in Atlantic Salmon (Salmo salar) Smolts.

doi:10.1371/journal.pone.0197800

Correction: Preliminary Validation of a High Docosahexaenoic Acid (DHA) and α-Linolenic Acid (ALA) Dietary Oil Blend: Tissue Fatty Acid Composition and Liver Proteome Response in Atlantic Salmon (Salmo salar) Smolts.

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https://doi.org/10.1371/journal.pone.0197800

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Journal: PloS one	Publication Date: May 17, 2018
License type: CC BY 4.0

#Dietary Oil Blend #And α-Linolenic Acid + Show 8 more

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Abstract

[This corrects the article DOI: 10.1371/journal.pone.0161513.].

Highlights

The publisher apologizes for the error
The correct citation is Nuez-Ortın WG, Carter CG, Wilson R, Cooke I, Nichols PD (2016) Preliminary Validation of a High Docosahexaenoic Acid (DHA) and αLinolenic Acid (ALA) Dietary Oil Blend: Tissue Fatty Acid Composition and Liver Proteome Response in Atlantic Salmon (Salmo salar) Smolts

Summary

Introduction

Correction: Preliminary Validation of a High Docosahexaenoic Acid (DHA) and α-Linolenic Acid (ALA) Dietary Oil Blend: Tissue Fatty Acid Composition and Liver Proteome Response in Atlantic Salmon (Salmo salar) Smolts

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Conclusion