ALAVI, N.; GOLMAKANI, M. T. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid. Grasas y Aceites, [S. l.], v. 68, n. 1, p. e178, 2017. DOI: 10.3989/gya.0940162. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1645. Acesso em: 1 may. 2024.