Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties
Microalgae, and particularly the cyanobacterium Arthrospira platensis (spirulina), have attracted much attention due to their wide range of uses. The potential use of spirulina in food is mainly driven by its high content of macro and micronutrients including proteins, γ-linolenic acid, sulfated pol...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-08-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.918772/full |