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    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions by Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss

    Published 2022-06-01
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