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Journal: FermentationVolume: 10Number: 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:
- Monize Bürck1,2,
- Camilly Fratelli1 and
- Marcelo Assis1,3
- et al.
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