pH Affects the thermal inactivation parameters of R-phycoerythrin from Porphyra yezoensis

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1046-1050

  Orta Ramirez, A ^a   Merrill, J E ^b   Smith, D M ^a  

^a Michigan State University   (United States)

^b NONE   (United States)

Author keywords

D value; pH; R phycoerythrin; Thermal inactivation; z value

Indexed keywords

EID: 0033764779     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09415.x     Document Type: Article

References (32)

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