The effects of different salinity rates on fat and fatty acid composition of Spirulina platensis

Autor:	Hilal Kargin Yilmaz, H. Yılmaz, Deniz Ayas, Yesim Ozogul
Rok vydání:	2010
Předmět:	Palmitic acid chemistry.chemical_classification Oleic acid chemistry.chemical_compound chemistry Biochemistry Fatty acid Palmitoleic acid Spirulina (dietary supplement) Decanoic acid Food science Stearic acid Polyunsaturated fatty acid
Zdroj:	Journal of FisheriesSciences.com.
ISSN:	1307-234X
DOI:	10.3153/jfscom.2010030
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3e7a301bc6bb12f7be1e57e96f6e60a1 https://doi.org/10.3153/jfscom.2010030 Zobrazit plný text záznamu