The Optimized Concentration and Purity of Spirulina platensisC-Phycocyanin: A Comparative Study on Microwave-Assisted and Ultrasound-Assisted Extraction Methods

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 3080-3091

  Vali Aftari, Robabeh ^a   Rezaei, Karamatollah ^b   Mortazavi, Ali ^a   Bandani, Ali Reza ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; PH; PH EFFECTS; ULTRASONICS;

BLUE GREEN ALGAE; COMPARATIVE STUDIES; EXTRACTION METHOD; INDUSTRIAL SCALE; INTERACTION EFFECT; MICROWAVE ASSISTED; SPIRULINA PLATENSIS; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

EID: 84953350045     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12573     Document Type: Article

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