Связанные научные тематики:

 Найдено научных статей и публикаций: 1, для научной тематики: CPE


Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp. (публикация автора на scipeople)   

Sanjiv K. Mishra, Anupama Shrivastav, Imran Pancha, Deepti Jain and Sandhya Mishra - International Journal of Biological Macromolecules. 2010; 47(5):597-602. , 2011
C-Phycoerythrin is water soluble red color chromo-protein, which is used as a natural food colorant. The effect of selected edible preservatives like citric acid, sodium chloride, sucrose and calcium chloride on the stability of C-phycoerythrin at 0 +/- 5 degrees C and 35 +/- 5 degrees C was studied...