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Production of a food grade extract of Chlorococcum amblystomatis rich in omega-3 lipids using ethanol assisted with ultrasound and deep characterization by lipidomics

Crossref DOI link: https://doi.org/10.1007/s10811-022-02820-0

Published Online: 2022-09-01

Published Print: 2022-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Conde, Tiago

Couto, Daniela

Melo, Tânia

Moreira, Ana S. P.

Ferreira, Paula

Costa, Margarida

Silva, Joana

Neves, Bruno

Domingues, Pedro

Domingues, Maria R.
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Text and Data Mining valid from 2022-09-01

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Article History

Received: 6 April 2022

Revised: 7 August 2022

Accepted: 7 August 2022

First Online: 1 September 2022

Declarations

:

: This work was carried out in collaboration with Allmicroalgae—Natural Products S.A (Margarida Costa, Joana Silva). Allmicroalgae is a producer of microalgae biomass. Allmicroalgae was responsible for the culture of the microalgae under the conditions defined in the manuscript.

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