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February 15, 2024Applied Food ResearchOpen Access

Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

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Authors

RPRocío PeñalverJLJosé M. LorenzoGNGema Nieto

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Peñalver et al. (2024) studied this question.

synapsesocial.com/papers/68e78f66b6db64358770109ehttps://doi.org/10.1016/j.afres.2024.100404
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