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Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures
This study aims at proposing the use of Arthrospira platensis, commonly known as Spirulina, extract as a non-invasive method to attenuate the growth rate of non-starter adjunct cultures, thus preventing the over-acidification that may occur during cheese manufacturing. A preliminary screening using...
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| 出版年: | Foods |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8000714/ https://ncbi.nlm.nih.gov/pubmed/33799615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030588 |
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