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Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of pH on extracts obtained with different extraction procedures

Crossref DOI link: https://doi.org/10.1007/s10811-025-03496-y

Published Online: 2025-03-22

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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