KUSUMANINGTYAS, P.; ELVIANI, A.; AIN, Q.; WATULINGAS, M. C. Effect of Different Cooking Methods on Chlorophyll a and Total Carotenoids of Spirulina-Enriched Snack. JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya, [S. l.], v. 8, n. 2, p. 1–5, 2024. DOI: 10.17977/um0260v8i22024p001. Disponível em: https://journal-fmipa.um.ac.id/index.php/jct/article/view/420. Acesso em: 4 jun. 2026.