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Journal: Fermentation, 2024
Volume: 10
Number: 304

Article: Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product
Authors: by Monize Bürck, Camilly Fratelli, Marcelo Assis and Anna Rafaela Cavalcante Braga
Link: https://www.mdpi.com/2311-5637/10/6/304

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