Pogorelova, N. A., Boyko, T. V., Moliboga, E. A. y Rogachev, E. (2019) «Assessment of blood lipids peroxidation after the introduction of spirulina-containing melted cheese product (experimental study)», Amazonia Investiga, 8(23), pp. 69–75. Disponible en: https://amazoniainvestiga.info/index.php/amazonia/article/view/845 (Accedido: 25 noviembre 2025).