TY - GEN 
AU - Chacón Lee, T.L.
AU - González Mariño, Gloria Eugenia
PY - 2010
SN - 1541-4337
UR - http://hdl.handle.net/10818/27270
AB - Abstract:  Microalgae have the potential to become a novel source of bioactive molecules, especially for those who might wish to enhance the nutritional and functional quality of foods. Spirulina, one of the most popular microalgae, has been described...
LA - eng
PB - Comprehensive Reviews in Food Science and Food Safety
KW - Micro-algas
KW - Algas microscopicas
KW - Organismos microscopicos
TI - Microalgae for “Healthy” Foods—Possibilitiesand Challenges
T2 - Microalgae for Healthy Foods Possibilities and Challenges
DO - 10.1111/j.1541-4337.2010.00132.x
ER -