文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2026-08-22第 25 卷第 5 期，e70617-e70617开放获取Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno‐Functional Properties, and Food ApplicationsYaren YurdagulUniversity of Illinois Urbana-ChampaignOguz Kaan OzturkUniversity of Illinois Urbana-Champaign去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词Spirulina platensismicroalgaefunctional food ingredientsprotein contentamino acid compositionphycocyanincarotenoidsphenolic compoundsantioxidant activityanti-inflammatory activitytechno-functional propertiesgelationemulsificationfoamingfood fortificationplant-based foodsclean-label foodgluten-free foodsmeat substitutesfood safety参考文献135引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
