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Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina)

Alberto Niccolai1, Manuel Venturi2, Viola Galli1

  • 1Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Scientific Reports
|December 21, 2019
PubMed

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