The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to light

Rui Yang(Tianjin University of Science and Technology), Zhongkai Zhou(Tianjin University of Science and Technology), Qiaoe Wang(Beijing Technology and Business University), Liqun Zhang(Capital University), Zhiwei Wang(Guangxi University), Lina Shi(Tianjin University of Science and Technology), Tianhua Ma(Tianjin University of Science and Technology), Fenglu Zhang(Tianjin University of Science and Technology)
Food Chemistry
August 30, 2021
10.1016/j.foodchem.2021.130985
Cited by 42

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