Microalgae in Food Science: Applications of Omics Approaches for Functional Ingredients, Safety, and Health.

Fuente: PubMed

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Dettagli Bibliografici
Autori principali:	Acharjee, Mahima Ranjan, Das, Udoy, Biswas, Hossain, Metu, Chowdhury Lutfun Nahar, Islam, Shariqul, Saha, Pranta, Das, Kaminee Kanta, Habibullah-Al-Mamun, Md, Faruque, Md Hasan, Khatoon, Helena
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Journal of food science 2026
Soggetti:	Microalgae Humans Food Technology Metabolomics Genomics Proteomics Functional Food Food Safety Food Ingredients
Accesso online:	Acceder al recurso
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