Spirulina, the edible microorganism
Spirulina, the edible microorganism
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DOI：
10.1128/mr.47.4.551-578.1983
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发表时间：
1983-12
期刊：
影响因子：
--
通讯作者：
O. Ciferri
中科院分区：
文献类型：
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作者：
O. Ciferri
引言................................................................................ 551 出现和分离.................................................................... 552 形态学和分类学....................................................................... 558 生理学................................................................................. 563 生物化学....................................................................... 563 化学成分....................................................................... 566 生产....................................................................... 567 营养和营养毒理学 ................................................................ 569 利用螺旋藻作为食物来源的结论和展望 ...................................................... 572 鸣谢 ...................................................................... 574 引用的文献 ....................................................................... 574
INTRODUCTION............................................................. 551 OCCURRENCE AND ISOLATION ................ ................................ 552 MORPHOLOGY AND TAXONOMY............................................... 558 PHYSIOLOGY ............................................................. 563 BIOCHEMISTRY............................................................. 563 CHEMICAL COMPOSITION .................................................... 566 PRODUCTION ............................................................. 567 NUTRITION AND TOXICOLOGY ................ ................................ 569 CONCLUSIONS AND PROSPECTS OF THE UTILIZATION OF SPIRULINA AS A FOOD SOURCE ......................................................... 572 ACKNOWLEDGMENTS ......................................................... 574 LITERATURE CITED ........................................................... 574