Future perspectives of microalgae in the food industry

Author:

Ferreira Alice,Guerra Inês,Costa Margarida,Silva Joana,Gouveia Luisa

Publisher

Elsevier

Reference202 articles.

1. Morbidity and mortality associated with obesity;Abdelaal;Annals of Translational Medicine,2017

2. Utilization of acid casein curd enriched with Chlorella vulgaris biomass as substitute of egg in mayonnaise production;Abd El-Razik;World Applied Sciences Journal,2013

3. Microalgal biofactories: a promising approach towards sustainable omega-3 fatty acid production;Adarme-Vega;Microbial Cell Factories,2012

4. Towards sustainable sources for omega-3 fatty acids production;Adarme-Vega;Current Opinion in Biotechnology,2014

5. Section of food safety and nutrition report approved by the section of food safety and nutrition of the scientific committee in its plenary session;AECOSAN;Revista del Cómité Científico de la AECOSAN,2017

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