Protection of blue color in a spirulina derived phycocyanin extract from proteolytic and thermal degradation via complexation with beet-pectin

Food Hydrocolloids - Tập 74 - Trang 46-52 - 2018
Michael J. Selig1, Nicholas M. Malchione1, Sara Gamaleldin1, Olga I. Padilla-Zakour1, Alireza Abbaspourrad1
1Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA

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