Extraction and characterization of Argentine red shrimp (Pleoticus muelleri) phospholipids as raw material for liposome production.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131766
Abstract: Phospholipids rich in omega-3 fatty acids from Argentine red shrimp waste were explored as a source to produce food-grade liposomes. Partially purified phospholipids (PL-AS), hexane-soluble (HxSE) and acetone-soluble (Ac-SE) lipid co-extracts, were characterized in terms… read more here.
Keywords: extraction characterization; argentine red; shrimp pleoticus; red shrimp ... See more keywords