Functional triacylglycerols from microalgae and their use in the formulation of functional foods—Review
Consumers increased demand for food products that promote health has compelled the food processing industry to develop food products that not only satiate hunger but also aid in the prevention of non-communicable diseases. Microalgae have emerged as a potential source of functional components like t...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-06-01
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| Serier: | Food Chemistry Advances |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2772753X24000911 |
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