Φορτώνει......
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Chem |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier Ltd.
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7131516/ https://ncbi.nlm.nih.gov/pubmed/28554644 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2017.05.033 |
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