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...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Applied Food Research
المؤلفون الرئيسيون:	Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2025-06-01
الموضوعات:	Arthrospira maxima Fatty acids Amino acid Nutritional quality Amylase
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2772502225000514