%0 Journal Article
%A Nouri, E., Abbasi, H.
%T Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis
%J Journal of Food Biosciences and Technology
%V 13
%N 2
%P 13-25
%D 2023
%R 10.30495/jfbt.2022.28179.10151
%U https://sanad.iau.ir/fa/Article/833008