NOWRUZI, B.; ARDEBILI, R. T.; TALEBI, A.; ZANDKARIMI , F. STUDY OF THE EFFECT OF PHYCOERYTHRIN AND PHYCOCYANIN ON THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LOW-FAT MILK. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 16, n. 1, p. e12812, 2026. DOI: 10.55251/jmbfs.12812. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12812. Acesso em: 15 oct. 2026.