The Pros and Cons of Using Algal Polysaccharides as Prebiotics-Reference-Cited by-同舟云学术

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The Pros and Cons of Using Algal Polysaccharides as Prebiotics

Published:2020-09-22 Issue: Volume:7 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Gotteland Martin,Riveros Karla,Gasaly Naschla,Carcamo Constanza,Magne Fabien,Liabeuf Gianella,Beattie Alejandra,Rosenfeld Sebastián

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference95 articles.

1. General Characteristics of Algae;Sahoo,2015

2. Classification of algae;Baweja,2015

3. Algae as nutritional and functional food sources: revisiting our understanding;Wells;J Appl Phycol.,2017

4. Risks and benefits of consuming edible seaweeds;Cherry;Nutr Rev.,2019

5. Monte verde: seaweed, food, medicine, and the peopling of South America;Dillehay;Science.,2008

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