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Volumn 47, Issue 5, 2010, Pages 597-602
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Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp.
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Author keywords
C Phycoerythrin; Citric acid; Degradation; Preservative; Stability
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Indexed keywords
C PHYCOERYTHRIN;
CALCIUM CHLORIDE;
CITRIC ACID;
FOOD PRESERVATIVE;
PHYCOERYTHRIN;
SODIUM CHLORIDE;
SUCROSE;
UNCLASSIFIED DRUG;
UREA;
AQUEOUS SOLUTION;
ARTICLE;
CONTROLLED STUDY;
CYANOBACTERIUM;
EXTRACTION;
FREEZE DRYING;
FREEZING;
HYDROPHOBICITY;
MOLECULAR STABILITY;
PH;
PROTEIN DENATURATION;
PROTEIN ISOLATION;
PSEUDANABAENA;
ROOM TEMPERATURE;
SHELF LIFE;
TEMPERATURE SENSITIVITY;
CYANOBACTERIA;
PSEUDANABAENA SP.;
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EID: 77958183202
PISSN: 01418130
EISSN: None
Source Type: Journal
DOI: 10.1016/j.ijbiomac.2010.08.005 Document Type: Article |
Times cited : (59)
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References (26)
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