Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations-Reference-Cited by-同舟云学术

Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations

Published:2022-06 Issue: Volume:47 Page:101691
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sahin Busra^ORCID,Hosoglu Muge Isleten^ORCID,Guneser Onur^ORCID,Karagul-Yuceer Yonca^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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3. Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris;Alzahrani;International Journal of Food Science and Technology,2018

4. Official Methods of Analysis;AOAC,2000

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