The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy
作者： E N Dewi , R A Kurniasih , L Purnamayati
DOI: 10.1088/1755-1315/116/1/012047
关键词:
摘要: … to change the form from liquid to powder [8] and preserve the color during storage. … it aimed to maintain the phycocyanin as a natural colorant. The phycocyanin was stable at pH 5,5-6 …
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sci-hub.se 参考文章(21)
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