GHAENI, M.; ROOMIANI, L.; MORADI, Y. Evaluation of Carotenoids and Chlorophyll as Natural Resources for Food in Spirulina Microalgae. Applied Food Biotechnology, [S. l.], v. 2, n. 1, p. 39–44, 2014. DOI: 10.22037/afb.v2i1.7210. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/7210. Acesso em: 13 jul. 2024.