Spirulina (Arthrospira spp.) als Zutat in Lebensmitteln

Andrea Reiterlehner, Gernot Zweytick, Kathrin Heim, Roswitha Enzelberger

Department of Food Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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1 Oral presentation

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Spirulina (Arthrospira spp.) als Zutat in Lebensmitteln
Reiterlehner, A. (Speaker)
30 May 2022 → 31 May 2022
Activity: Talk or presentation › Oral presentation