Article
Comparative analysis of nutritional and bioactive components in Algerian and Egyptian spirulina from Tamanrasset and Khatatba Regions
Détails
| Langue originale | English |
|---|---|
| Revue | Biomass Conversion and Biorefinery |
| Volume | 15 |
| Numéro | 3 |
| Pages | 4465-4475 |
| Éditeur | Springer Nature |
| ISSN | 2190-6815 · 2190-6823 |
| DOI | 10.1007/s13399-024-05308-8 |
| Statut de publication | Publié — 16 janvier 2024 |
Mots-clés
Objectifs de développement durable
- 2 — Faim « zéro »
Empreinte
- Seaweed-derived Bioactive Compounds
- Algal biology and biofuel production
- Food and Agricultural Sciences
- Spirulina
- nutritional composition
- bioactive compounds
- chlorophyll
- carotenoids
- total phenolic content
- antioxidant activity
- DPPH assay
- Aquatic Science
- Renewable Energy, Sustainability and the Environment
- Food Science
- Agricultural and Biological Sciences
- Energy