Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying
Medien: Foods
DOI: 10.3390/foods11131922
Heft: 13
Band: 11
Artikelnummer: 1922
Autoren: Patricia Maag , Simon Dirr , Prof. Dr. Özlem Özmutlu Karslioglu
Seiten: 1-12
Veröffentlichungsdatum: 28.06.2022
Zitation: Maag, P.; Dirr, S.; Özmutlu Karslioglu, Ö. (2022): Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying. Foods 11, 1922 (13), S. 1-12. DOI: 10.3390/foods11131922