Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications

Title
Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications
Authors
Keywords
-
Journal
PROCESS BIOCHEMISTRY
Volume 49, Issue 1, Pages 154-159
Publisher
Elsevier BV
Online
2013-10-24
DOI
10.1016/j.procbio.2013.10.008

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