Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis
Subject Areas : food biotechnology
1 - MSc of the Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
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Abstract :
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