Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree

Author:

Gheysen LoreORCID,Demets Robbe,Devaere Jolien,Bernaerts Tom,Goos Peter,Van Loey Ann,De Cooman Luc,Foubert Imogen

Funder

Research Foundation Flanders

KU Leuven

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference57 articles.

1. Very long chain omega-3 (n-3) fatty acids and human health;Calder;Eur. J. Lipid Sci. Technol.,2014

2. Fats and fatty acids in human nutrition, report of an expert consultation;FAO;FAO Food Nutr. Pap.,2010

3. High-value products from microalgae-their development and commercialisation;Borowitzka;J. Appl. Phycol.,2013

4. Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids;Ryckebosch;Lipid Technol.,2012

5. The nutrient stoichiometry of benthic microalgal growth: Redfield proportions are optimal;Hillebrand;Limnol. Oceanogr.,1999

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