Frontiers in Food Science and Technology (May 2023)

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

Ângelo Paggi Matos,
Enrico Novelli,
Giustino Tribuzi

Affiliations

Ângelo Paggi Matos: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil
Enrico Novelli: Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
Giustino Tribuzi: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil

DOI: https://doi.org/10.3389/frfst.2023.1220050
Journal volume & issue: Vol. 3

Abstract

No abstracts available.

Published in Frontiers in Food Science and Technology

ISSN: 2674-1121 (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.frontiersin.org/journals/food-science-and-technology/

About the journal