Open Access
| Issue |
OCL
Volume 20, Number 6, November-December 2013
|
|
|---|---|---|
| Article Number | D604 | |
| Number of page(s) | 5 | |
| Section | Dossier: Les micro-organismes producteurs de lipides / Producing micro-organisms lipids | |
| DOI | https://doi.org/10.1051/ocl/2013030 | |
| Published online | 22 November 2013 | |
- Armenta RE, Valentine MC. 2013. Single Cell Oils as a source of Omega-3 Fatty Acids: An Overview of Recent Advances, 2013. J. Am. Oil Chem. Soc. 90: 167–182. [CrossRef] [Google Scholar]
- Aurora algae, sourced from www.aurora-algae.com on 30th May 2013. [Google Scholar]
- Barclay W, Weaver C, Metz J, Hansen J. 2010. Development of a docosahexaenoic acid production technology using Schizochytrium: historical perspective and update. In: Cohen Z, Ratledge C, eds. Single cell oils, microbial and algal oils, 2nd ed. Urbana: AOCS Press, pp. 75–96. [Google Scholar]
- Mercer P, Armenta RE. 2011. Developments in oil extraction from microalgae. Eur. J. Lipid. Sci. Technol. 113: 539–547. [Google Scholar]
- Milledge JJ. 2012. Microalgae – commercial potential for fuel, food and feed. Food Sci. Technol. 26: 28–30. [Google Scholar]
- Winwood RJ. 2013. Algal oil as a source of omega-3 fatty acids. In: Jacobsen C et al., eds. Food Enrichment with Omega-3 Fatty Acids, published June, Publishing Series in Food Science, Technology and Nutrition. Sawston: Woodhead. [Google Scholar]
- Zeller S. 2006. Safety evaluation of SCOs and the regulatory requirements for use as food ingredients. In: Cohen Z, Ratledge C, eds. Single Cell Oils. Champaign, IL: American Oil Chemists’ Society. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.