Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic fac...

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Detalles Bibliográficos
Publicado en:Front Bioeng Biotechnol
Autores principales: Schüler, Lisa, Greque de Morais, Etiele, Trovão, Mafalda, Machado, Adriana, Carvalho, Bernardo, Carneiro, Mariana, Maia, Inês, Soares, Maria, Duarte, Paulo, Barros, Ana, Pereira, Hugo, Silva, Joana, Varela, João
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2020
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7248561/
https://ncbi.nlm.nih.gov/pubmed/32509750
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fbioe.2020.00469
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