Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis.

MLA

Wu, Hua-Lian, et al. “Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina Platensis.” International Journal of Food Properties, vol. 19, no. 10, Oct. 2016, pp. 2349–62. EBSCOhost, https://doi.org/10.1080/10942912.2015.1038564.

APA

Wu, H.-L., Wang, G.-H., Xiang, W.-Z., Li, T., & He, H. (2016). Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis. International Journal of Food Properties, 19(10), 2349–2362. https://doi.org/10.1080/10942912.2015.1038564

Chicago

Wu, Hua-Lian, Guang-Hua Wang, Wen-Zhou Xiang, Tao Li, and Hui He. 2016. “Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina Platensis.” International Journal of Food Properties 19 (10): 2349–62. doi:10.1080/10942912.2015.1038564.