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1 Ergebnisse
1
High Molecular Weight λ-Carrageenan Improves the Color Stab..:
Stephan Buecker
;
Lutz Grossmann
;
Myriam Loeffler
..
https://www.frontiersin.org/articles/10.3389/fsufs.2022.915194/full. , 2022
Link:
https://doi.org/10.3389/fsufs.2022.915194
RT Journal T1
High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1a7a80b9a7e14201ae60777ab137392e&Exemplar=1&LAN=DE A1 Stephan Buecker A1 Lutz Grossmann A1 Myriam Loeffler A1 Elena Leeb A1 Jochen Weiss PB Frontiers Media S.A. YR 2022 K1 complexation K1 coloring food K1 binding affinity K1 size exclusion chromatography K1 carbohydrates K1 sonochemistry K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://www.frontiersin.org/articles/10.3389/fsufs.2022.915194/full LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2022.915194 DO https://doi.org/10.3389/fsufs.2022.915194 SF ELIB - SuUB Bremen
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