Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina
- DOI
- 10.3390/foods10092153
- Published
- 2021-09-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10092153,
title = {Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina},
author = {Jianjun Zhou and Min Wang and Celia Carrillo and Zhenzhou Zhu and Mladen Brncic and Houda Berrada and Francisco J. Barba},
year = {2021},
journal = {Foods},
doi = {10.3390/foods10092153},
url = {https://doi.org/10.3390/foods10092153}
}RIS
TY - JOUR TI - Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina AU - Jianjun Zhou AU - Min Wang AU - Celia Carrillo AU - Zhenzhou Zhu AU - Mladen Brncic AU - Houda Berrada AU - Francisco J. Barba PY - 2021 JO - Foods DO - 10.3390/foods10092153 UR - https://doi.org/10.3390/foods10092153 ER -
APA
Zhou, J., Wang, M., Carrillo, C., Zhu, Z., Brncic, M., Berrada, H., & Barba, F. J. (2021). Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina. Foods. https://doi.org/10.3390/foods10092153
Source records
- crossref · retrieved 2026-09-25T11:14:50.452Z