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Enhancing Kope cheese with phycoerythrin: microbial, physicochemical, sensory, and antioxidant insights

Published Online: 2026-02-13

Authors

Nowruzi, Bahareh

Norouzi, Rambod

Norouzi, Romina

Norouzi, Radin
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Text and Data Mining valid from 2026-02-13

Version of Record valid from 2026-03-24
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Article History

Received: 23 November 2025

Accepted: 28 January 2026

First Online: 13 February 2026

Competing interests

: The authors declare no competing interests.

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