STUDY OF THE EFFECT OF PHYCOERYTHRIN AND PHYCOCYANIN ON THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LOW-FAT MILK
Journal of Microbiology, Biotechnology and Food Sciences · Published 2026-07-24 · DOI 10.55251/jmbfs.12812
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Authors (4)
Bahareh Nowruzi, Roza Tayefi Ardebili, Ali Talebi, Fatemeh Zandkarimi
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Publication details
- Year
- 2026
Citation
Nowruzi, B., Ardebili, R., Talebi, A., et al. (2026). STUDY OF THE EFFECT OF PHYCOERYTHRIN AND PHYCOCYANIN ON THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LOW-FAT MILK. Journal of Microbiology, Biotechnology and Food Sciences. https://doi.org/10.55251/jmbfs.12812
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