Evaluation of semi prepared probiotic dessert containing phycoerythrin and Lactobacillus plantarum for period of up to two months within the refrigerator
Abstract The isolation of functional bioactive compounds from microalgae as sustainable sources has emerged as a new area of focus in pharmacology and functional food research. The use of natural ingredients in food products has become very popular today, while desserts made with preservatives and a...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Portfolio
2025-07-01
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| coleção: | Scientific Reports |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1038/s41598-025-11972-1 |
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