On February 2nd this year, Dr. Liu Xin, a young teacher at the School of Food Science and Engineering of Wuhan University, told reporters that microalgal protein should gradually be widely used in the food industry. Microalgal proteins can replace animal and plant-based proteins. This type of protein can absorb carbon dioxide production in the atmosphere through photosynthesis and reduce carbon emissions at the same time.
Microalgal protein is a general term for proteins extracted from aquatic microalgae organisms. Dr. Liu Xin has been engaged in food safety testing and safety evaluation research for more than . . .
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