Pogorelova, N., T. Boyko, E. Moliboga, and E. Rogachev. “Assessment of Blood Lipids Peroxidation After the Introduction of Spirulina-Containing Melted Cheese Product (experimental Study)”. Amazonia Investiga, Vol. 8, no. 23, Oct. 2019, pp. 69-75, https://www.amazoniainvestiga.info/index.php/amazonia/article/view/845.