Evaluation of synergistic effect of Chlorella vulgaris and citric acid on oxidative stability of virgin olive oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-017-0127-x/fulltext.html
Reference24 articles.
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2. Morales MT, Przybylski R. Olive oil oxidation. pp. 482. In: Handbook of Olive Oil. Aparicio R, Harwood J (eds). Springer, New York (2013)
3. Safi C, Zebib B, Merah O, Pontalier PY, Vaca-Garcia C. Morphology, composition, production, processing and applications of Chlorella vulgaris: A review. Renew. Sust. Energ. Rev. 35: 265–278 (2014)
4. Cha KH, Kang SW, Kim CY, Um BH, Na YR, Pan CH. Effect of pressurized liquids on extraction of antioxidants from Chlorella vulgaris. J. Agric. Food Chem. 58: 4756–4761 (2010)
5. Goiris K, Muylaert K, Fraeye I, Foubert I, De Brabanter J, De Cooman L. Antioxidant potential of microalgae in relation to their phenolic and carotenoid content. J. Appl. Phycol. 24: 1477–1486 (2012)
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