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Algal supplementation in liquid food and beverages Microalgae biomass, such as Spirulina, Chlorella , or Tetraselmis (all species not specified), when incorporated into a broccoli-based soup at concentrations ranging from 0.5 to 2.0%, have been found to increase viscosity, antioxidant capacity, and phenolic content of the soup (227)

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3 Results 3.1 Study Identification and Selection The PRISMA flowchart for the literature search is shown in Figure 1

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