Work

Physicochemical, Nutritional, Microbial, Sensory, and Antinutritional Evaluation of Tomato Ketchup Fortified with Chlorella vulgaris Protein Isolates

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.6c00450

Authors: Jonas Kambele, Queency N. Okechukwu, Parise Adadi, Feyisayo O. Adepoju, Elena G. Kovaleva

Institutions: Ural Federal University, University of Otago

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Ministry of Science and Higher Education of the Russian Federation

OpenAlex ID: W7167030836

FWCI:

Cites: 84

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