Phycocyanin from Spirulina: A comprehensive review on cultivation, extraction, purification, and its application in food and allied industries

Author:

Athiyappan Kerthika Devi,Routray Winny,Paramasivan Balasubramanian

Publisher

Elsevier BV

Reference134 articles.

1. Purification and characterization of phycocyanin from the marine cyanobacterium Synechococcus sp;Abalde;Plant Science,1998

2. Afroz, S., & Singh, R. (2021). Cultivation of Superfood-Spirulina (Blue-green Algae): An Agribusiness outlook Entrepreneuship development through vegetable seed production View project Assessment of Precision Conservation Agricultural Practices (PCAPs) and their perceived impact on climate smart Agriculture in Indo-Gangetic Plain IGP) View project. https://www.researchgate.net/publication/348741293.

3. Alam, M.A., Xu, J.L., & Wang, Z. (2020). Microalgae biotechnology for food, health and high value products. In Microalgae Biotechnology for Food, Health and High Value Products. Springer Singapore. https://doi.org/10.1007/978–981-15–0169-2.

4. AlFadhly, N.K. Z., Alhelfi, N., Altemimi, A.B., Verma, D.K., & Cacciola, F. (2022). Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends. In Plants (Vol. 11, Issue 22). MDPI. https://doi.org/10.3390/plants11223063.

5. Spirulina as animal feed: Opportunities and challenges;Altmann;Foods,2022

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