Functional ingredients from microalgae
Author:
Affiliation:
1. CRIAcq
2. University of Naples Federico II
3. 80055 Portici, Italy
4. Food Quality Design
5. Wageningen University & Research Centre
6. 6700 EV Wageningen, The Netherlands
Abstract
A wide variety of natural sources are under investigation to evaluate their possible use for new functional ingredient formulation.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00125G
Reference227 articles.
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