摘要
论述了国内外学者对螺旋藻的功能性成分及其奇特功能的研究进展以及这种绿色功能性食品和海洋药物资源的推广价值。
This article discusses the recent development of the research on the functional composition in spirulina and its particular value. The application prospect of spirulina as a kind of green functional food and a potential oceanic resource is also discussed.
出处
《天津轻工业学院学报》
1995年第2期23-27,共5页
Journal of Tianjin University of Light Industry
