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Updated: Feb 16, 2026

Genomic MRI - a Public Resource for Studying Sequence Patterns within Genomic DNA
12:36

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Published on: May 9, 2011

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海産資源の最大限の利用を図る

Eva Falch1, Ida-Johanne Jensen1

  • 1Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, Trondheim, Norway.

Advances in food and nutrition research
|February 14, 2026
PubMed
まとめ

海鮮の副流は,先進的なバイオテクノロジーを用いて価値ある製品に変換できます. このアプローチは,以前に廃棄された材料を活用することによって,食料安全保障と持続可能性を高めます.

キーワード:
循環型バイオエコノミー食品の強化は,食品の強化によって行われます.緑のテクノロジー 緑のテクノロジー海産副産物である海洋副産物.栄養素の回復を図るオメガ3脂肪酸 オメガ3脂肪酸タンパク質の水解酸である.残留原料として残った原料.海鮮の利用率について持続可能性 持続可能性

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