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Nowruzi B, Ardebili RT, Talebi A, Zandkarimi F. STUDY OF THE EFFECT OF PHYCOERYTHRIN AND PHYCOCYANIN ON THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LOW-FAT MILK. J microb biotech food sci [Internet]. 2026 Jul. 24 [cited 2026 Jul. 29];:e12812. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/12812