LOZOVA, T.; SYROKHMAN, I.; KALYMON, M. M. Usage of Plant Ingredients as Antioxidants for Food Production. Agrobiodiversity for Improving Nutrition, Health and Life Quality, [S. l.], n. 1, 2017. Disponível em: http://sandbox.agrobiodiversity.uniag.sk/scientificpapers/article/view/92. Acesso em: 23 nov. 2024.