FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (5): 17-23.doi: 10.7506/spkx1002-6630-20200209-059
• Basic Research • Previous Articles Next Articles
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao
Online:
2021-03-15
Published:
2021-03-29
CLC Number:
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao. Antioxidant Properties of Five Phycocyanins with Different Purities[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200209-059
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