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Food & Function

Linking the chemistry and physics of food with health and nutrition


In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga

Corresponding authors
Chalmers University of Technology, Biology and Biological Engineering, Kemigården 4, Gothenburg, Sweden
E-mail: lillie@chalmers.se
Food Funct., 2016,7, 2016-2024

DOI: 10.1039/C5FO01144B
Received 18 Sep 2015, Accepted 14 Mar 2016
First published online 15 Mar 2016

This article is part of themed collection: Most accessed Food & Function articles in 2016
Open Access
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