Evaluation of the phenolic compounds of Spirulina-18: Stability, antioxidant activity, colorimetry and infrared. Research, Society and Development, [S. l.], v. 15, n. 1, p. e7215149916, 2026. DOI: 10.33448/rsd-v15i1.49916. Disponível em: https://rsdjournal.org/rsd/article/view/49916. Acesso em: 3 feb. 2026.