Kai Yao Tan1, Sze Shin Low2, Sivakumar Manickam3

  • 1Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.

概括

微藻提供了可持续的营养品来源,在营养含量方面表现优于天然食物. 纳米技术增强了微藻产量,但需要进一步研究安全性和可持续性.

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