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1. Insight into the antioxidant effect of fermented and non-fermented Spirulina water and ethanol extracts at the proteome level using a yeast cell model Jasmina Masten Rutar, Berta Cillero-Pastor, Ronny Mohren, Nataša Poklar Ulrih, Nives Ogrinc, Polona Jamnik, 2021, original scientific article Keywords: Spirulina, lactic acid fermentation, Saccharomyces cerevisiae, ethanol, proteome, antioxidant, stress response |