Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds laminaria digitata (phaeophyceae) and palmaria palmata (rhodophyta)
Schmid, Matthias Guihéneuf, Freddy Stengel, Dagmar B.
Schmid, Matthias
Guihéneuf, Freddy
Stengel, Dagmar B.
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Publication Date
2016-10-01
Keywords
Externally hosted open access publications with University of Galway authors, seaweeds, pufa, omega-3 fatty acids, storage, lipid oxidation, microalga phaeodactylum-tricornutum, dried laver porphyra, antioxidant activity, marine macroalgae, water activity, oxidation, mechanisms, stability, pigments, disease
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journal article
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Schmid, Matthias; Guihéneuf, Freddy; Stengel, Dagmar B. (2016). Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds laminaria digitata (phaeophyceae) and palmaria palmata (rhodophyta). Food Chemistry 208 , 161-168
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Elsevier BV