Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease
| Autor: | Yu, Jinhui, Liu, Chao, Wang, Mingjie, Liu, Yuanyuan, Ran, Liyuan, Yu, Zichao, Ma, Deyuan, Chen, Gao, Han, Fuwen, You, Shengbo, Bi, Yuping, Wu, Yingjie |
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| Zdroj: | In Journal of Functional Foods May 2024 116 |
| Databáze: | ScienceDirect |
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