Author:
Bortolini Débora Gonçalves,Maciel Giselle Maria,Fernandes Isabela de Andrade Arruda,Pedro Alessandra Cristina,Rubio Fernanda Thaís Vieira,Branco Ivanise Guiherme,Haminiuk Charles Windson Isidoro
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Subject
Molecular Biology,Food Science
Reference77 articles.
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4. Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food;Almeida;Algal Research,2021
5. Re-thinking functional food development through a holistic approach;Alongi;Journal of Functional Foods,2021
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