Publication | Closed Access
Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage
57
Citations
20
References
2020
Year
Food ChemistryPhotochemistryBiochemistryNatural SciencesFood BiophysicsBiotechnologyLight StorageProtein EngineeringFood EngineeringAcidified ConditionsPhotoprotectionFood TechnologyBiomolecular EngineeringHealth Sciences
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