Thermal processing of Nannochloropsis oculata biomass: how does the impact on proteins, lipids and volatile compounds influence its use for food applications?
Fuente:
Food Research International
Publication date: 31 December 2026Source: Food Research International, Volume 246Author(s): Mariana L. Rasera, Láisa Gomes Dias, Jamille de Souza Monteiro, Juliana A.L. Pallone, Guilherme M. Tavares