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Zeng D, Liang YK, Xiao YS, Wei XL, Lin HY, et al

Despite the general phycocyanin reduction, a high phycocyanin content was still present in the SD + S + LAB8014 and in W + S broths after fermentation (6.2% on average)

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EM Bystrova MF, Romanov RA, Rogachevskaja OA, Churbanov GD, Kolesnikov SS (2010) Functional expression of the extracellular-Ca2+sensing receptor in mouse taste cells
Chopra S., Shankavaram U., Bylicky M., et al., Profiling mRNA, miRNA and lncRNA Expression Changes in Endothelial Cells in Response to Increasing Doses of Ionizing Radiation, Scientific Reports 12, no

In a later review, Dr
