Thermal and pH Stability of the B-Phycoerythrin from the Red Algae Porphyridium cruentum

  1. González-Ramírez, E.
  2. Andújar-Sánchez, M.
  3. Ortiz-Salmerón, E.
  4. Bacarizo, J.
  5. Cuadri, C.
  6. Mazzuca-Sobczuk, T.
  7. Ibáñez, M.J.
  8. Cámara-Artigas, A.
  9. Martínez-Rodríguez, S.
Journal:
Food Biophysics

ISSN: 1557-1866,  1557-1858

Year of publication: 2014

Volume: 9

Issue: 2

Pages: 184-192

Type: Article

DOI: 10.1007/S11483-014-9331-X GOOGLE SCHOLAR
Data source: Scopus