SANTIAGO-MORALES, I. S.; TRUJILLO-VALLE, L.; MáRQUEZ-ROCHA, F. J.; LóPEZ HERNáNDEZ, J. F. Tocopherols, Phycocyanin and Superoxide Dismutase from Microalgae: as Potential Food Antioxidants. Applied Food Biotechnology, [S. l.], v. 5, n. 1, p. 19–27, 2018. DOI: 10.22037/afb.v5i1.17884. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/17884. Acesso em: 3 may. 2024.