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1 Ergebnisse
1
Image_1_High Molecular Weight λ-Carrageenan Improves the Co..:
Stephan Buecker
;
Lutz Grossmann
;
Myriam Loeffler
..
doi:10.3389/fsufs.2022.915194.s001. , 2022
Link:
https://doi.org/10.3389/fsufs.2022.915194.s001
RT Journal T1
Image_1_High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions.JPEG
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_20046107&Exemplar=1&LAN=DE A1 Stephan Buecker A1 Lutz Grossmann A1 Myriam Loeffler A1 Elena Leeb A1 Jochen Weiss YR 2022 K1 Climate Change Processes K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Engineering K1 Food Nutritional Balance K1 Food Packaging K1 Preservation and Safety K1 Food Processing K1 Food Sciences not elsewhere classified K1 Manufacturing Safety and Quality K1 Packaging K1 Storage and Transportation (excl. Food and Agricultural Products) K1 complexation K1 coloring food K1 binding affinity K1 size exclusion chromatography K1 carbohydrates K1 sonochemistry K1 interaction K1 microalgae JF doi:10.3389/fsufs.2022.915194.s001 LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2022.915194.s001 DO https://doi.org/10.3389/fsufs.2022.915194.s001 SF ELIB - SuUB Bremen
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