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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Ltd.
2017
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| Materias: | |
| 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 |