Alavi, N., and M. T. Golmakani. “Improving Oxidative Stability of Olive Oil: Incorporation of Spirulina and Evaluation of Its Synergism With Citric Acid”. Grasas y Aceites 68, no. 1 (March 30, 2017): e178. Accessed May 1, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1645.