Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food

Autor:	Almeida, Leila Magda Rodrigues, Cruz, Larissa Farias da Silva, Machado, Bruna Aparecida Souza, Nunes, Itaciara Larroza, Costa, Jorge Alberto Vieira, Ferreira, Ederlan de Souza, Lemos, Paulo Vitor França, Druzian, Janice Izabel, Souza, Carolina Oliveira de
Zdroj:	In Algal Research October 2021 58
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect