Lozova, T., Syrokhman, I. and Kalymon, M. M. (2017) “Usage of Plant Ingredients as Antioxidants for Food Production”, Agrobiodiversity for Improving Nutrition, Health and Life Quality, (1). Available at: https://agrobiodiversity.uniag.sk/scientificpapers/article/view/92 (Accessed: 25 November 2024).