Aurantiochytrium sp. strain L3W (IMAGE)

Hiroshima University

Aurantiochytrium sp. strain L3W

Caption

Aurantiochytrium sp. strain L3W, cultured in liquid pickle seasoning waste for the production of the omega-3 fatty acids DHA and EPA. (Satoshi Nakai / Hiroshima University) 

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Satoshi Nakai / Hiroshima University

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