Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

Process Biochemistry

Volumn 47, Issue 4, 2012, Pages 659-664

  Chaiklahan, Ratana ^a   Chirasuwan, Nattayaporn ^a   Bunnag, Boosya ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

pH; Phycocyanin; Preservative; Spirulina; Stability; Temperature

Indexed keywords

PH RANGE; PHYCOCYANIN; PRESERVATIVE; SPIRULINA; SPIRULINA SP; SYSTEMATIC INVESTIGATIONS;

CONVERGENCE OF NUMERICAL METHODS; GLUCOSE; PH; SODIUM CHLORIDE; SUGAR (SUCROSE); TEMPERATURE;

STABILITY;

SPIRULINA; SPIRULINA SP.;

EID: 84858071951     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2012.01.010     Document Type: Article

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