APA (7th ed.) Citation

Tran, L., Kuhnholz, J., Siebecke, V., & Noke, A. (2025). Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of pH on extracts obtained with different extraction procedures. Journal of Applied Phycology, 37(3), 1933. https://doi.org/10.1007/s10811-025-03496-y

Chicago Style (17th ed.) Citation

Tran, Long-Dinh, Jan Kuhnholz, Verena Siebecke, and Anja Noke. "Augmentation of the Stability of Phycocyanin from Arthrospira Maxima (Spirulina) by the Addition of Food Preservatives and Influence of PH on Extracts Obtained with Different Extraction Procedures." Journal of Applied Phycology 37, no. 3 (2025): 1933. https://doi.org/10.1007/s10811-025-03496-y.

MLA (9th ed.) Citation

Tran, Long-Dinh, et al. "Augmentation of the Stability of Phycocyanin from Arthrospira Maxima (Spirulina) by the Addition of Food Preservatives and Influence of PH on Extracts Obtained with Different Extraction Procedures." Journal of Applied Phycology, vol. 37, no. 3, 2025, p. 1933, https://doi.org/10.1007/s10811-025-03496-y.