Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)
Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, by fermenting it wi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/5/1/28 |