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: https://agrobiodiversity.uniag.sk/scientificpapers/article/view/92. Acesso em: 29 mar. 2024.