New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility
Krisztina Takács(Magyar Agrár- és Élettudományi Egyetem), István Dalmadi(Institute of Food Science & Technology), Muying Du(Southwest University), Rita Végh(Magyar Agrár- és Élettudományi Egyetem), Péter Bársony(University of Debrecen), Zsuzsanna Mednyánszky(Magyar Agrár- és Élettudományi Egyetem), Tian Cai(Southwest University), Anita Maczó(National Food Chain Safety Office), Zsolt Zalán(National Agricultural Research and Innovation Centre), Joseph Haddad(Lebanese University), Kewei Chen(Southwest University), Jianquan Kan(Southwest University), Karim Allaf(La Rochelle Université), Péter Molnár(University of Debrecen)
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