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Updated: Sep 9, 2025

Analysis of Fatty Acid Content and Composition in Microalgae
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探索使用发酵微藻丰富的纯素汉堡的发展

Joseane C Bassani1,2, Valter F R Martins1, Joana Barbosa1

  • 1CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.

Foods (Basel, Switzerland)
|August 28, 2025
PubMed
概括

红色微藻 Haematococcus pluvialis 和 Porphyridium cruentum 与 Lactiplantibacillus plantarum 的发酵可以改善它们的抗氧化活性和感觉特征. 这种过程提高了它们作为植物性食品的可持续成分的潜力.

关键词:
血球球菌乳植物植物菌类植物抗氧化作用它们的颜色发酵过程微藻类植物性肉类类似物 (PBMA)一个纯素汉堡挥发性有机化合物

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