Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage

Alireza Takash, Mahshid Jahadi, Maryam Soheili, Maryam Araj-Shirvani

Open source

DOI: 10.61882/biotechintellect.1.1.11
Published: 2024-10-01
Container: BiotechIntellect
Publisher: National Academy of Sciences of Tajikistan
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.61882/biotechintellect.1.1.11,
  title = {Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage},
  author = {Alireza Takash and Mahshid Jahadi and Maryam Soheili and Maryam Araj-Shirvani},
  year = {2024},
  journal = {BiotechIntellect},
  doi = {10.61882/biotechintellect.1.1.11},
  url = {https://doi.org/10.61882/biotechintellect.1.1.11}
}

RIS

TY  - JOUR
TI  - Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage
AU  - Alireza Takash
AU  - Mahshid Jahadi
AU  - Maryam Soheili
AU  - Maryam Araj-Shirvani
PY  - 2024
JO  - BiotechIntellect
DO  - 10.61882/biotechintellect.1.1.11
UR  - https://doi.org/10.61882/biotechintellect.1.1.11
ER  -

APA

Takash, A., Jahadi, M., Soheili, M., & Araj-Shirvani, M. (2024). Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage. BiotechIntellect. https://doi.org/10.61882/biotechintellect.1.1.11

Source records

crossref · retrieved 2026-09-25T05:19:16.068Z