Benefits, Challenges and Future of Incorporation of Algae into Dairy Products Such as Cheese and Yogurt

AuthID
 P-019-NE1
2
Author(s)
Kovaleski, G
·
Tipo de Documento
Article
Year published
2025
Publicado
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 147, Páginas: 108045 (14)
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Publication Identifiers
SCOPUS: 2-s2.0-105011091775
Wos: WOS:001556369300005
Source Identifiers
ISSN: 0889-1575
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