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Journal of Food Protection

Volumn 64, Issue 11, 2001, Pages 1806-1811

Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin

(3) Orta Ramirez, A a Merrill, J E b Smith, D M a

a Michigan State University (United States)

b NONE (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE;

DODECYL SULFATE SODIUM; MERCAPTOETHANOL; PHYCOERYTHRIN; SUCROSE; UREA;

ARTICLE; BIOSYNTHESIS; DRUG EFFECT; FLUORESCENCE; HEAT; PH; TEMPERATURE; TIME;

FLUORESCENCE; HEAT; HYDROGEN-ION CONCENTRATION; MERCAPTOETHANOL; PHYCOERYTHRIN; SODIUM DODECYL SULFATE; SUCROSE; SUPPORT, NON-U.S. GOV'T; SUPPORT, U.S. GOV'T, NON-P.H.S.; TEMPERATURE; TIME FACTORS; UREA;

EID: 0035543238 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-64.11.1806 Document Type: Article

Times cited : (7)

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