Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and α-linolenic acids for eventual dietary uses

✍ Scribed by A. Catarina Guedes; Helena M. Amaro; Catarina R. Barbosa; Ricardo D. Pereira; F. Xavier Malcata

• Book ID: 116489220
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 338 KB
• Volume: 44
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.05.020