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pro vyhledávání: '"D. L. R. Narasimha"'
Publikováno v:
Journal of the Science of Food and Agriculture. 33:456-460
The nutritional quality of the blue-green alga Spirulina platensis has been evaluated on the basis of its chemical and amino acid compositions and feeding trials with rats. The protein content of the alga was 58.5%, lysine 4.34 g 100 g -1 protein, su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a6043a1260cac303c4572c9fbff194e
https://doi.org/10.1002/jsfa.2740330511
https://doi.org/10.1002/jsfa.2740330511
