Effects of carbon source type, method of adding carbon source, temperature and light intensity on amount of phycociyanin pigment production
Subject Areas : biology
delina
faraji
1
(Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin Pishva, Iran)
keramatolah
Rezaei
2
(Department of Food Science, University of Tehran, Engineering and Technology, Tehran, Iran)
mahnaz
hashemiravan
3
(Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin Pishva, Iran)
mohammadtaghi
golmakani
4
(Department of Food Science, University of Shiraz, Engineering and Technology Shiraz, Iran)
Keywords:
Abstract :
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