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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Detalles Bibliográficos
Autores principales: Pina-Pérez, M.C., Rivas, A., Martínez, A., Rodrigo, D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7131516/
https://www.ncbi.nlm.nih.gov/pubmed/28554644
http://dx.doi.org/10.1016/j.foodchem.2017.05.033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7131516/
https://www.ncbi.nlm.nih.gov/pubmed/28554644
http://dx.doi.org/10.1016/j.foodchem.2017.05.033

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