Food and Feed Preparation Using Algae
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-2371-3_21
Reference77 articles.
1. Adesalu TA et al (2022) Emerging eco-and bio-technologies in the use of algal biomass for biofuels and high-value products. Fermentation and algal biotechnologies for the food, beverage and other bioproduct industries. CRC Press, pp 213–232
2. Ahmad A, Hassan SW, Banat F (2022) An overview of microalgae biomass as a sustainable aquaculture feed ingredient: food security and circular economy. Bioengineered 13(4):9521–9547. https://doi.org/10.1080/21655979.2022.2061148
3. Alagawany M et al (2021) Nutritional applications of species of Spirulina and Chlorella in farmed fish: a review. Aquaculture 542:736841. https://doi.org/10.1016/j.aquaculture.2021.736841
4. Alam MA, Xu J-L, Wang Z (2020) Microalgae biotechnology for food, health and high value products. Springer
5. Ambati RR et al (2014) Astaxanthin: sources, extraction, stability, biological activities and its commercial applications—a review. Mar Drugs 12(1):128–152. https://doi.org/10.3390/md12010128
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