Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life.
Noelia CastillejoGinés Benito Martínez-HernándezValentina GoffiPerla A GómezEncarna AguayoFrancisco ArtésFrancisco Artés-HernándezPublished in: Journal of the science of food and agriculture (2017)
The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life. © 2017 Society of Chemical Industry.
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