Trends in the Promising Functional Pigment, Phycocyanobilin: Preparation, Health Benefits, and Utilization.

Liang R, Sanjeewa KKA, Mao X, Wang L

Open source

DOI
10.1021/acs.jafc.6c05648
Published
2026 Aug 26
Container
Journal of agricultural and food chemistry
Publisher
Not recorded
Open access
unknown

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BibTeX

@article{allodium:10.1021/acs.jafc.6c05648,
  title = {Trends in the Promising Functional Pigment, Phycocyanobilin: Preparation, Health Benefits, and Utilization.},
  author = {Liang R and Sanjeewa KKA and Mao X and Wang L},
  year = {2026},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/acs.jafc.6c05648},
  url = {https://doi.org/10.1021/acs.jafc.6c05648}
}

RIS

TY  - JOUR
TI  - Trends in the Promising Functional Pigment, Phycocyanobilin: Preparation, Health Benefits, and Utilization.
AU  - Liang R
AU  - Sanjeewa KKA
AU  - Mao X
AU  - Wang L
PY  - 2026
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/acs.jafc.6c05648
UR  - https://doi.org/10.1021/acs.jafc.6c05648
ER  - 

APA

R, L., KKA, S., X, M., & L, W. (2026). Trends in the Promising Functional Pigment, Phycocyanobilin: Preparation, Health Benefits, and Utilization.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c05648

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