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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...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Chem
Main Authors: Pina-Pérez, M.C., Rivas, A., Martínez, A., Rodrigo, D.
Format: Artigo
Jezik:Inglês
Izdano: Elsevier Ltd. 2017
Teme:
Online dostop: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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