A review of recent developments in the use of cyanobacteria and microalgae in improving the quality and increasing the shelf life of seafood products
Food products spoil very quickly due to microbial, chemical, and enzymatic reactions that are the main cause of rapid quality deterioration. Nowadays, there is increasing consumer demand for high-quality foods with natural preservatives such as microalgae extracts. Microalgae are potential alternati...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2023-05-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://jfh.tabriz.iau.ir/article_702393_ceed487ba8e72a1f5af95c08b09c4be4.pdf |