A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

Zhang, Hechun; Zhan, Jixun; Su, Keman; Zhang, Yuanxing

doi:10.1016/j.foodchem.2004.12.028

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A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

Author(s): Hechun Zhang , Jixun Zhan , Keman Su , Yuanxing Zhang

Publication date Created: March 2006

Publication date (Print): March 2006

Journal: Food Chemistry

Publisher: Elsevier BV

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Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: March 2006

Publication date (Print): March 2006

Volume: 95

Issue: 2

Pages: 186-192

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DOI: 10.1016/j.foodchem.2004.12.028

SO-VID: 5fb19899-36da-4b8e-a7eb-e6c02d640b70

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A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

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