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dc.contributor.authorSchmid, Matthias
dc.contributor.authorGuihéneuf, Freddy
dc.contributor.authorStengel, Dagmar B.
dc.date.accessioned2018-09-20T16:24:07Z
dc.date.available2018-09-20T16:24:07Z
dc.date.issued2016-10-01
dc.identifier.citationSchmid, 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
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10379/13829
dc.publisherElsevier BV
dc.relation.ispartofFood Chemistry
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Ireland
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/
dc.subjectlipid extraction
dc.subjectseaweeds
dc.subjectpufa
dc.subjectomega-3 fatty acids
dc.subjectstorage
dc.subjectlipid oxidation
dc.subjectmicroalga phaeodactylum-tricornutum
dc.subjectdried laver porphyra
dc.subjectantioxidant activity
dc.subjectmarine macroalgae
dc.subjectwater activity
dc.subjectoxidation
dc.subjectmechanisms
dc.subjectstability
dc.subjectpigments
dc.subjectdisease
dc.titleEvaluation 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)
dc.typeArticle
dc.identifier.doi10.1016/j.foodchem.2016.03.123
dc.local.publishedsourcehttps://manuscript.elsevier.com/S0308814616305088/pdf/S0308814616305088.pdf
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Attribution-NonCommercial-NoDerivs 3.0 Ireland
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Ireland