Published in
Elsevier, LWT - Food Science and Technology, (138), p. 110776, 2021
DOI: 10.1016/j.lwt.2020.110776
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Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
Journal article published in 2021 by
Alberto Niccolai 
,
Manuel Venturi ,
Viola Galli,
Niccolò Pini,
Liliana Rodolfi ,
Natascia Biondi,
Lisa Granchi,
Mario R. Tredici
,
Manuel Venturi ,
Viola Galli,
Niccolò Pini,
Liliana Rodolfi ,
Natascia Biondi,
Lisa Granchi,
Mario R. Tredici
This paper is made freely available by the publisher.
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