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Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties

Microalgae, because of their high nutritional value and bioactive molecule content, are interesting candidates for functional foods, including fermented foods, in which the beneficial effects of probiotic bacteria combine with those of biomolecules lying in microalgal biomass. The aim of this work w...

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Detalles Bibliográficos
Autores principales:	Pagnini, Caterina, Sampietro, Giacomo, Santini, Gaia, Biondi, Natascia, Rodolfi, Liliana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048537/ https://www.ncbi.nlm.nih.gov/pubmed/36981055 http://dx.doi.org/10.3390/foods12061128

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