Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion
Marina Campos Assumpção de Amarante, Anna Rafaela Cavalcante Braga, Luisa Sala, Susana Juliano Kalil
Topics & Concepts
ChemistryIce creamAntioxidantFood sciencePhycocyaninDigestion (alchemy)In vitroChromatographyBiochemistryBiologyCyanobacteriaBacteriaGeneticsFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesFreezing and Crystallization Processes