PUTUT, Har Riyadi et al. The impact of fermentation duration on pH, antioxidant properties and consumer preference of Spirulina sp. beverage. Plant Science Today, [S. l.], v. 12, n. 3, 2025. DOI: 10.14719/pst.3157. Disponível em: https://horizonepublishing.com/journals/index.php/PST/article/view/3157. Acesso em: 5 dec. 2025.