Study of the effect of phycocyanin powder on physicochemical characteristics of probiotic acidified feta-type cheese during refrigerated storage
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1186/s41110-024-00285-4.pdf
Reference87 articles.
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4. Niccolai A, Shannon E, Abu-Ghannam N, Biondi N, Rodolfi L, Tredici MR. Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products. J Appl Phycol. 2019;31:1077–83. https://doi.org/10.1007/s10811-018-1602-3.
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