Stabilization of Arthrospira platensis with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality-Reference-Cited by-同舟云学术

Stabilization of Arthrospira platensis with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality

Published:2021-09-05 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Alinovi Marcello¹,Bancalari Elena¹^ORCID,Martelli Francesco¹,Cirlini Martina¹,Rinaldi Massimiliano¹

Affiliation:

1. Department of Food and Drug University of Parma Parma Italy

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15912

Reference61 articles.

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4. Spirulina–An overview;Ali S. K.;International Journal of Pharmacy and Pharmaceutical Sciences,2012

5. In vitro evaluation of antioxidant activity of blue green algae Spirulina platensis;Anbarasan V.;Journal of Pharmaceutical Science and Research,2011

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