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Palabras clave – provistas por la editorial

Fatty acid; fish; food web; periphyton; trophic transfer; water pollution; zoobenthos; salmon; pan-frying; rosemary; lipid oxidation; polyunsaturated fatty acids; aldehydes; isoprostanes; eicosapentaenoic acid; docosahexaenoic acid; nutritive quality; eutrophication; culinary treatments; fatty acids; dietary sources; allochthonous; Salvelinus leucomaenis; chronic mild stress; depression; gut microbiota; fish oil; olive oil; CLA; conjugated linoleic acid; ALA; α-linolenic acid; n-3 HUFA score; meat fat; vegetable fat; mollusks; symbiotic bacteria; biosynthesis; aquatic ecosystems; subsidies; food webs; fatty acyl desaturase; Δ6 - desaturase; long-chain polyunsaturated fatty acid; LC-PUFA; ω3; ω6; EPA; DHA; AA; essential fatty acid; health; transgene; essential polyunsaturated fatty acids; linoleic acid; alpha-linolenic acid; food quality; muscle tissue; subcutaneous adipose tissue; liver; green cryo-fodder; lipids; Leptoclinus maculatus; ontogenesis; adaptations; trophic nets; Arctic; arctic; Salmoniformes; long-chain polyunsaturated fatty acids; polar lipids; triacylglycerols; phytoplankton; freshwater; nutritional value