Microalgae: a novel ingredient in nutrition

@article{Christaki2011MicroalgaeAN,
  title={Microalgae: a novel ingredient in nutrition},
  author={Efterpi Christaki and Panagiota Florou-Paneri and Eleftherios Bonos},
  journal={International Journal of Food Sciences and Nutrition},
  year={2011},
  volume={62},
  pages={794 - 799}
}
  • Efterpi Christaki, Panagiota Florou-Paneri, Eleftherios Bonos
  • Published 2011
  • Biology, Medicine
  • International Journal of Food Sciences and Nutrition
  • Microalgae are known for centuries, but their commercial large-scale production started a few decades ago. They can be grown in open-culture systems such as lakes or highly controlled close-culture systems, have higher productivity than the traditional crops and can be grown in climatic conditions and regions where other crops cannot be grown, such as desert and coastal areas. The edible microalgae are the green algae (chlorophyta) and the cyanobacteria. Microalgae contain substances of high… CONTINUE READING

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