Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina

Analusis

Volumn 27, Issue 6, 1999, Pages 533-540

  Campanella, L ^a   Crescentini, G ^a   Avino, P ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Algae; Chemical composition; Nutrition; Spirulina platensis

Indexed keywords

ALLOPHYCOCYANIN; AMINO ACID; FATTY ACID; MINERAL; PHYCOCYANIN; TRACE ELEMENT;

AMINO ACID ANALYSIS; ANALYTIC METHOD; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; LIPID ANALYSIS; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL VALUE; PHYTOPLANKTON;

EID: 0032699360     PISSN: 03654877     EISSN: None     Source Type: Journal    
DOI: 10.1051/analusis:1999130     Document Type: Article

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