Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions
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DOI: 10.1007/s10811-017-1190-7
Abstract: The antioxidant activity of whole-cell Spirulina (Arthrospira platensis) powder was assessed in olive oil at different concentrations of 0.5, 1.0, and 1.5% during accelerated storage. Also, antioxidant activity of Spirulina was compared with that of… read more here.
Keywords: storage; whole cell; cell spirulina; spirulina ... See more keywords