Phycobiliproteins as Food Additives
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-50971-2_22
Reference45 articles.
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5. Choi, W. Y., & Lee, H. Y. (2018). Kinetic analysis of stabilizing C-phycocyanin in the spirulina platensis extracts from ultrasonic process associated with effects of light and temperature. Applied Sciences, 8(9). https://doi.org/10.3390/app8091662 (Switzerland).
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