Published in
Elsevier, Food Chemistry, (380), p. 132157, 2022
DOI: 10.1016/j.foodchem.2022.132157
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Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability
Journal article published in 2022 by
Stephan Buecker,
Lutz Grossmann,
Myriam Loeffler 
,
Elena Leeb,
Jochen Weiss
,
Elena Leeb,
Jochen Weiss
This paper was not found in any repository, but could be made available legally by the author.
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