FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS

por Rubilar,M, Gutiérrez,C, Verdugo,M, Shene,C, Sineiro,J
Publicado 2010

FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY

por Gutiérrez,C, Rubilar,M, Jara,C, Verdugo,M, Sineiro,J, Shene,C
Publicado 2010

MICROBIAL OILS AND FATTY ACIDS: EFFECT OF CARBON SOURCE ON DOCOSAHEXAENOIC ACID (C22:6 N-3, DHA) PRODUCTION BY THRAUSTOCHYTRID STRAINS

por Shene,C, Leyton,A, Esparza,Y., Flores,L, Quilodrán,B, Hinzpeter,I, Rubilar,M
Publicado 2010