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Updated: Feb 15, 2026

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用 phycoerythrin 增强 Kope 奶酪:微生物,物理化学,感官和抗氧化剂的见解

Bahareh Nowruzi1, Rambod Norouzi2, Romina Norouzi3

  • 1Department of Biology, SR.C., Islamic Azad University, Tehran, Iran. baharehnowruzi77@iau.ac.ir.

NPJ science of food
|February 13, 2026
PubMed
概括

来自Desmonostoc alborizicum的物理 (PE) 作为Kope奶酪中的天然防腐剂. 它有效地减少了微生物,增强了抗氧化和物理化学性质,而不会改变感官质量.

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