Lwin, S.; Surawang, S.; Siriwoharn, T.
Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile. Foods 2025, 14, 3820.
https://doi.org/10.3390/foods14223820
AMA Style
Lwin S, Surawang S, Siriwoharn T.
Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile. Foods. 2025; 14(22):3820.
https://doi.org/10.3390/foods14223820
Chicago/Turabian Style
Lwin, Sithu, Suthat Surawang, and Thanyaporn Siriwoharn.
2025. "Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile" Foods 14, no. 22: 3820.
https://doi.org/10.3390/foods14223820
APA Style
Lwin, S., Surawang, S., & Siriwoharn, T.
(2025). Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile. Foods, 14(22), 3820.
https://doi.org/10.3390/foods14223820