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Therefore, microencapsulation is an important technological solution contributing to the more stable and safe use of Spirulina in functional foods ( 2.1.1 Proteins and amino acids Spirulina's main component is protein, accounting for 60%70% of its dry weight ( 2.1.2 Carbohydrates Spirulina contains carbohydrates as the most abundant component after protein content (Table 1

[DOI] [PMC free article] [PubMed] [Google Scholar] 33.Inhibited fatty acid -oxidation impairs stress resistance ability in Nile tilapia (Oreochromis niloticus) Pan H, Li LY, Li JM, et al

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