Optimized two-stage process of Haematococcus sp. for enhanced astaxanthin and essential fatty acids accumulation
Pablo N. Refolio-Samperi, Elena Adaschewski, Dieter Hanelt, Abdelfatah Abomohra • Applied Food Research
(2025)
The present study evaluated a two-stage process of Haematococcus sp. to enhance the nutritional value by astaxanthin and fatty acid accumulation. Initial screening of different growth media during the green stage, focusing on enhanced bioma...
DOAJ
Open Access (DOAJ)
DOI:
10.1016/j.afres.2025.101144