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RT @FrontSustain: New Research: High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions…
RT @FrontSustain: New Research: High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions…
New Research: High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions https://t.co/iesQABBZwe #Sustainable #FoodSystems