ZUBKOVA, K.; STOIANOVA, O. Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 11 (103), p. 34–43, 2020. DOI: 10.15587/1729-4061.2020.192580. Disponível em: https://journals.uran.ua/eejet/article/view/192580. Acesso em: 17 aug. 2024.