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1 Ergebnisse
1
Use of Algae as Food Ingredient: Sensory Acceptance and Com..:
Ângelo P. Matos
;
Enrico Novelli
;
Giustino Tribuzi
numberofpages:8. , 2022
Link:
http://hdl.handle.net/11577/3454654
RT Journal T1
Use of Algae as Food Ingredient: Sensory Acceptance and Commercial Products
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpadovairis:oai:www.research.unipd.it:11577_3454654&Exemplar=1&LAN=DE A1 Ângelo P. Matos A1 Enrico Novelli A1 Giustino Tribuzi YR 2022 K1 algal biomass K1 Nutritional compounds K1 flavor K1 commercial algae-ingredient K1 Volatiles compounds JF numberofpages:8 LK http://hdl.handle.net/11577/3454654 DO http://hdl.handle.net/11577/3454654 SF ELIB - SuUB Bremen
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