High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

MLA

Stephan Buecker, et al. “High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions.” Frontiers in Sustainable Food Systems, vol. 6, June 2022. EBSCOhost, https://doi.org/10.3389/fsufs.2022.915194.

APA

Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, & Jochen Weiss. (2022). High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions. Frontiers in Sustainable Food Systems, 6. https://doi.org/10.3389/fsufs.2022.915194

Chicago

Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, and Jochen Weiss. 2022. “High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions.” Frontiers in Sustainable Food Systems 6 (June). doi:10.3389/fsufs.2022.915194.