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Evaluation of drying techniques reveals effects on phenolic composition and antioxidant activity in euryhaline microalgae.
This study evaluated three drying methods—freeze, oven, and shade drying—on phenolic composition and antioxidant activity of euryhaline microalgae ( Spirulina subsalsa , Anabaena sp., Chlorella sp.) and freshwater strains ( Spirulina NCIM, Chlorella NCIM, and commercial Spirulina ).
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Kaur et al. (2026) studied this question.
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