Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity
This research studied Arthrospira (Spirulina) maxima for their approximate chemical composition, fatty acid composition, amino acid composition, protein nutritional quality, lipid nutritional quality, and anti-amylase capacity. The study on Arthrospira indicates a significantly high protein content...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000514 |
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