pH Affects the Thermal Inactivation Parameters of R-Phycoerythrin from Porphyra yezoensis

✍ Scribed by A. Orta-Ramirez; J.E. Merrill; D.M. Smith

• Book ID: 108821937
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 166 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb09415.x