Cite
HARVARD Citation
Niccolai, A. et al. (2021). Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based "crostini". Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Niccolai, A. et al. (2021). Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based "crostini". Lebensmittel-Wissenschaft + Technologie =. p. . [Online].