FACTORS THAT EFFECT ANTIOXIDANT ACTIVITY OF C-PHYCOCYANINS FROM SPIRULINA PLATENSIS
ZHAN-PING ZHOU1,2, LU-NING LIU1,2, XIU-LAN CHEN1,2, JIN-XIA WANG2,3, MIN CHEN2,4, YU-ZHONG ZHANG1,2,*, BAI-CHENG ZHOU2,3
Article first published online: 30 JUN 2005
Journal of Food Biochemistry
Volume 29, Issue 3, pages 313–322, June 2005
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DOI: 10.1111/j.1745-4514.2005.00035.x