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Título

Chemical composition of Spirulina and eukaryotic algae food products marketed in Spain

AutorOrtega Calvo, J. J. ; Mazuelos Vela, Carmen ; Hermosín, Bernardo ; Sáiz-Jiménez, Cesáreo
Palabras claveSpirulina
Algae
Nutrition
Heavy metals
Fatty acids
Sugars
Amino acids
Fecha de publicaciónago-1993
EditorKluwer Academic Publishers
CitaciónJournal of Applied Phycology 5(4): 425-435 (1993)
ResumenThree Spirulina and five eukaryotic algal food products available in the Spanish market have been extensively studied. Results are given for their gross chemical composition (water content, crude protein, total carbohydrates, lipids, nucleic acids etc.) and contents of macrominerals, trace elements, fatty acids, amino acids and neutral sugars. The results are compared to those from other studies on natural or laboratory-produced populations. An overall nutritional and toxicological evaluation of these products is included.
Descripción11 pages, 9 tables, 47 references. The authors are grateful to Dr J. Grimalt for this help in element and amino acid analyses.
Versión del editorhttp://www.springerlink.com/content/t632w42l81544668/fulltext.pdf
URIhttp://hdl.handle.net/10261/46008
DOI10.1007/BF02182735
ISSN0921-8971
E-ISSN1573-5176
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