BOZHKO, N.; TISCHENKO, V.; PASICHNYI, V.; MARYNIN, A.; POLUMBRYK, M. Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (88), p. 4–9, 2017. DOI: 10.15587/1729-4061.2017.108851. Disponível em: https://journals.uran.ua/eejet/article/view/108851. Acesso em: 7 jul. 2024.