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Cited article:

Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions

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Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

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Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

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Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

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Scientific Reports 14 (1) (2024)
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Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

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Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae

Monize Bürck, Ailton Cesar Lemes, Mariana Buranelo Egea and Anna Rafaela Cavalcante Braga
Fermentation 10 (12) 649 (2024)
https://doi.org/10.3390/fermentation10120649