Influence of Thermal and Electrical Effects of Ohmic Heating on C-Phycocyanin Properties and Biocompounds Recovery from Spirulina Platensis

AuthID
 P-00S-3CS
7
Author(s)
Ferreira Santos, P
·
Nunes, R
·
De Biasio, F
·
Spigno, G
·
Gorgoglione, D
·
Rocha, CMR
Document Type
Article
Year published
2020
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 128, Pages: 109491 (12)
Indexing
Wos®
Scopus®
Crossref®37
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85084330401
Wos: WOS:000540290000048
Source Identifiers
ISSN: 0023-6438
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