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Zepka, L. Q., Jacob-Lopes, E., & Roca, M. (2019). Catabolism and bioactive properties of
chlorophylls. Current Opinion in Food Science, 26, 94–100.
Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M. A., Zorgui, L., Ayadi, M., et al. (2011). Blue-green
algae (Arthrospira platensis) as an ingredient in pasta: Free radical scavenging activity, sensory
and cooking characteristics evaluation. International Journal of Food Sciences and Nutrition,
62(8), 811–813.
A. S. Fernandes et al.
Zapata, M., Rodríguez, F., Fraga, S., Barra, L., & Ruggiero, M. V. (2011). Chlorophyll c pigment
patterns in 18 species (51 strains) of the genus Pseudo-nitzschia (bacillariophyceae) 1. Journal
of Phycology, 47(6), 1274–1280.
Zepka, L. Q., Jacob-Lopes, E., & Roca, M. (2019). Catabolism and bioactive properties of
chlorophylls. Current Opinion in Food Science, 26, 94–100.
Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M. A., Zorgui, L., Ayadi, M., et al. (2011). Blue-green
algae (Arthrospira platensis) as an ingredient in pasta: Free radical scavenging activity, sensory
and cooking characteristics evaluation. International Journal of Food Sciences and Nutrition,
62(8), 811–813.