DEGRADATION KINETICS AND COLOR STABILITY OF SPRAYDRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L. IDHAM 2012 Journal of Food Process Engineering Wiley Online Library Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation ScienceDirect Acheter Dihexa CAS 1401708 83 5 Rexar Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation ScienceDirect
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