Funder
National Key Project for Synthetic Biology
Natural Science Foundation of Shandong Province
State Key Laboratory of Bioreactor Engineering
National Key Research and Development Program of China
Natural Science Foundation of Shanghai
Subject
Food Science,Biotechnology
Reference106 articles.
1. Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina;Aljobair;International Journal of Food Properties,2021
2. Development of vegan kefir fortified with Spirulina platensis;Atik;Food Bioscience,2021
3. Extracellular polysaccharide produced by Chlorella vulgaris - chemical characterization and anti-asthmatic profile;Barborikova;International Journal of Biological Macromolecules,2019
4. Effect of spirulina platensis biomass with high polysaccharides content on quality attributes of common carp (Cyprinus carpio) and common barbel (Barbus barbus) fish burgers;Barkallah;Applied Sciences-Basel,2019
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