Comparative Analysis of Different Drying Techniques Based on the Qualitative Characteristics of Spirulina platensis Biomass

被引：0
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作者：
Stramarkou, Marina [1 ]
Papadaki, Sofia [1 ]
Kyriakopoulou, Konstantina [1 ]
Tzovenis, Ioannis [2 ]
Chronis, Marios [1 ]
Krokida, Magdalini [1 ]
机构：
[1] Laboratory of Process Analysis and Design, National Technical University of Athens, Athens, Greece
[2] Faculty of Biology, Department of Ecology Systematics, National and Kapodistrian University of Athens, Athens, Greece
来源：
Journal of Aquatic Food Product Technology | 2021年 / 30卷 / 05期
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页码：498 / 516
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