Study of temperature and food-grade preservatives affecting the in vitro stability of phycocyanin and phycoerythrin extracted from two Nostoc strains

URN:NBN:SI:doc-632KDTVB2022Jafari Porzani, SamanehNowruzi, Baharehdocuments/doc/6/URN_NBN_SI_doc-632KDTVB_001.pdfdocuments/doc/6/URN_NBN_SI_doc-632KDTVB_001.txt165articlestr. 28-471210667551854-3073URN:NBN:SI:doc-632KDTVBengDruštvo biologov SlovenijeActa biologica slovenicaBY-NC-NDbarvilobioaktivna spojinamodrozelene bakteriježivilski konzervansStudy of temperature and food-grade preservatives affecting the in vitro stability of phycocyanin and phycoerythrin extracted from two Nostoc strainsVpliv temperature in živilskih konzervansov na in vitro stabilnost fikocianina in fikoeritrina, ekstrahiranega iz dveh sevov vrste Nostoc