FACTORS THAT EFFECT ANTIOXIDANT ACTIVITY OF C-PHYCOCYANINS FROM SPIRULINA PLATENSIS

ZHAN-PING ZHOU, LU-NING LIU, XIU-LAN CHEN, JIN-XIA WANG, MIN CHEN, YU-ZHONG ZHANG, BAI-CHENG ZHOU
  • Journal of Food Biochemistry, June 2005, Wiley
  • DOI: 10.1111/j.1745-4514.2005.00035.x
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The following have contributed to this page: Professor Yu-Zhong Zhang