Analysis of amino acid composition and nutritional evaluation of 22 Spirulina(Athrospira) strains

Authors

YAN Chunyu, The Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; Institute of Biotechnology and Food Science of Tianjin University of Commerce, Tianjin 300134, China
WANG Suying, The Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; Institute of Biotechnology and Food Science of Tianjin University of Commerce, Tianjin 300134, China
DONG Shirui, The Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; Institute of Biotechnology and Food Science of Tianjin University of Commerce, Tianjin 300134, China

Publication Date

12-28-2015

First Page

21

Last Page

27

DOI

10.13652/j.issn.1003-5788.2015.06.005

Recommended Citation

Chunyu, YAN; Suying, WANG; and Shirui, DONG (2015) "Analysis of amino acid composition and nutritional evaluation of 22 Spirulina(Athrospira) strains," Food and Machinery: Vol. 31: Iss. 6, Article 5.
DOI: 10.13652/j.issn.1003-5788.2015.06.005
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/5

References

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