Thermal stability improvement of blue colorant...

Process Biochemistry 2014 / 1 Vol. 49; Iss. 1

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

Martelli, Giulia, Folli, Claudia, Visai, Livia, Daglia, Maria, Ferrari, Davide
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Volume:
49
Language:
english
Journal:
Process Biochemistry
DOI:
10.1016/j.procbio.2013.10.008
Date:
January, 2014
File:
PDF, 845 KB
english, 2014
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