NOURI, E.; ABBASI, H. Effects of Different Processing Methods on Phytochemical Compounds and Antioxidant Activity of Spirulina platensis. Applied Food Biotechnology, [S. l.], v. 5, n. 4, p. 221–232, 2018. DOI: 10.22037/afb.v5i4.20715. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/20715. Acesso em: 2 may. 2024.