Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
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DOI: 10.1016/j.jff.2019.103770
Abstract: Abstract The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC-PUFA). However, the microstructural properties of the microalgae might influence… read more here.
Keywords: disruption nannochloropsis; cell disruption; bioaccessibility;