Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
| Autor: | Niccolai, Alberto, Venturi, Manuel, Galli, Viola, Pini, Niccolò, Rodolfi, Liliana, Biondi, Natascia, Granchi, Lisa, Tredici, Mario R. |
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| Zdroj: | In LWT March 2021 138 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect