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Editorial: Algae as food and ingredient: from production to consumer acceptance

Ângelo Paggi Matos,Enrico Novelli,Giustino Tribuzi

Frontiers in food science and technology（2023）

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Abstract
EDITORIAL article Front. Food. Sci. Technol., 18 May 2023Sec. Food Biotechnology Volume 3 - 2023 | https://doi.org/10.3389/frfst.2023.1220050
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Key words
algae,novel foods,bioacessibility,nutritional compounds,sustainability
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