Microalgae – The new green? : biochemical composition, cultivation and extraction methods
Microalgae are a promising source of high value compounds for the food industry with both nutritional and health-beneficial qualities with potential to meet the dietary demand of the growing population. Microalgae are highly adaptive towards environmental stresses which is used as important tool for...
| Main Authors: | , |
|---|---|
| Format: | M2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2021
|
| Subjects: |
Similar Items: Microalgae – The new green? : biochemical composition, cultivation and extraction methods
- Manual para la producción de biofertilizantes a base de microalgas
- Biochemical characterisation of a cassava (Manihot esculenta Crantz) diversity panel for post-harvest physiological deterioration: Metabolite involvement and environmental influence
- El uso de Microalgas en Acuicultura
- Phycoremediation of pesticides using microalgae
- Microalgas verde amarillentas - dulce acuícola con potencial de remoción de cadmio.
- Biotecnología, cultivo y aprovechamiento integral de las microalgas
