Improving the thermal and oxidative stability of food-grade phycocyanin from Arthrospira platensis by addition of saccharides and sugar alcohols
| 作 者：Yan Huo, Xiaoyu Hou, Youzhi Yu, Xiaobin Wen, Yi Ding, Yeguang Li, Zhongjie Wang* |
| 刊物名称：Foods |
| 标识符：10.3390/foods11121752 |
| 出版年份：2022 |
| 卷：11 |
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| 页码：1752 |
