Charakterisierung ausgewählter Mikroalgen und Cyanobakterien als Quelle antioxidativ wirkender Verbindungen
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S102
- https://doi.org/10.1002/lemi.202158103
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Characterization of selected microalgae and cyanobacteria as sources of compounds with antioxidant capacityAlgal Research, 2020
- Microalgae: A potential alternative to health supplementation for humansFood Science and Human Wellness, 2019