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    Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity

    Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity by Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi

    Published 2025-06-01
    Subjects: “…Arthrospira maxima…”
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