Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives - Concepedia

Concepedia

Publication | Closed Access

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

360

Citations

27

References

2012

Year

Ratana Chaiklahan, Nattayaporn Chirasuwan, Boosya Bunnag

Process Biochemistry

Food ChemistryBiochemistryBiotechnologyPhytochemicalPhytochemistryFood PreservativesSpirulina SpHealth Sciences

References

	Year	Citations

Page 1