Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients
Algae has been used as food for many years in Asian countries. However, as a result of globalization, migratory movements and new dietary trends, algae consumption is increasing in Western countries. The nutritional profile of algae makes it of great importance, as it provides large amounts of micro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000179 |