Potential protein phycocyanin: an overview on its properties, extraction, and utilization-Reference-Cited by-同舟云学术

Potential protein phycocyanin: an overview on its properties, extraction, and utilization

Published:2023-10-31 Issue:2 Volume:26 Page:3160-3176
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Morya Sonia¹,Kumar Chattu Vijay²,Khalid Waseem³,Zubair Khalid Muhammad⁴,Siddeeg Azhari⁵

Affiliation:

1. Department of Food Technology & Nutrition, Lovely Professional University, Phagwara, Jalandhar, Punjab, India

2. Department of Occupational Science and Occupational Therapy, University of Toronto, Toronto, Ontario, Canada

3. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

4. Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan

5. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan

Funder

funding

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2271686

Reference113 articles.

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4. Stal L. J. Cretoiu M. S. The Marine Microbiome. Springer International: Switzerland; 2016. [online]. (accessed on 21 november 2020). https://link.springer.com/book/10.1007%2F978-3-319-33000-6

5. In situ cryo-ET structure of phycobilisome–photosystem II supercomplex from red alga

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