Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?

• Autores: Patrick Galaup, Gokare A. Ravishankar, Anina Yaron, Laurent Dufossé, Shoshana Malis Arad, Kotamballi N. Chidambara Murthy, Philippe Blanc
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 9, 2005, págs. 389-406
• Idioma: inglés
• Texto completo no disponible (Saber más ...)