Sucrose, Sodium Dodecyl Sulfate, Urea, and 2-Mercaptoethanol Affect the Thermal Inactivation of R-Phycoerythrin

Author: Orta-Ramirez Alicia   Merrill John E.   Smith Denise M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.64, Iss.11, 2001-11, pp. : 1806-1811

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