Fermentation-induced nutritional and in vitro antioxidant capacity changes in Arthrospira platensis (spirulina)
Shahana Aboobacker, Vaida Kitrytė, Aušra Šipailienė, Ramunė Rutkaitė, Michail Syrpas
Topics & Concepts
Spirulina (dietary supplement)ArthrospiraFood scienceFermentationChemistryAntioxidantAntioxidant capacityBotanyBiochemistryBiologyCyanobacteriaOrganic chemistryRaw materialBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and ApplicationsAquaculture Nutrition and Growth