The Function of Microalgae in Fermentation, Augmentation of Antioxidant Activity, and Enhancement of Probiotic Viability in Fermented Dairy Products
The low viability of probiotic bacteria during fermentation and refrigerated storage remains a significant challenge in fermented dairy products, limiting their functional benefits. This narrative review assesses the use of microalgae, specifically Spirulina platensis (a cyanobacterium) and Chlorell...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Research Institute of Food Sciences and technology
2026-03-01
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| Col·lecció: | Research and Innovation in Food Science and Technology |
| Matèries: | |
| Accés en línia: | https://journals.rifst.ac.ir/article_240020_2b6fa68c9670f9a8917eacac44b72ce8.pdf |
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