The Effect of NaCl Concentration and pH on Phycocyanin Extraction from Microalgae Spirulina platensis as a Traditional Food | AVESİS

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The Effect of NaCl Concentration and pH on Phycocyanin Extraction from Microalgae Spirulina platensis as a Traditional Food

Atıf İçin Kopyala

YÜCETEPE A., ÖZÇELİK B., DURAN A., SAROĞLU Ö.

INTERNATIONAL CONFERENCE ON AGRICULTURE, FOREST, VETERINARY SCIENCES AND TECHNOLOGIES, 2 - 05 Nisan 2018

Yayın Türü: Bildiri / Özet Bildiri
İstanbul Teknik Üniversitesi Adresli: Evet