Acceptance of microalgal processes and products

Author:

Hernández-López Israel,Prieto-Santiago Virginia,Ortiz-Sòla Jordi,Abadias Maribel,Aguiló-Aguayo Ingrid

Publisher

Elsevier

Reference103 articles.

1. Evaluation of nutritional and sensory properties of bread enriched with Spirulina;Achour;Annals Food Science and Technology,2014

2. Economics of microalgae production. Microalgae-based biofuels and bioproducts: from feedstock cultivation to end-products;Acién,2017

3. Profiling of carotenoids and antioxidant capacity of microalgae from subtropical coastal and brackish waters;Ahmed;Food Chemistry,2014

4. Microalgae: Bioactive composition, health benefits, safety and prospects as potential high-value ingredients for the functional food industry;Ampofo;Foods,2022

5. Single-cell oils as a source of omega-3 fatty acids: An overview of recent advances;Armenta;Journal of the American Oil Chemists' Society,2013

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