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.
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| Title: | 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. |
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| Authors: | Tran, Long-Dinh1,2 (AUTHOR), Kuhnholz, Jan3 (AUTHOR) jan.kuhnholz@hs-bremen.de, Siebecke, Verena3 (AUTHOR), Noke, Anja3 (AUTHOR) |
| Source: | Journal of Applied Phycology. Jun2025, Vol. 37 Issue 3, p1933-1949. 17p. |
| Database: | Academic Search Ultimate |
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