ПРІСС, О. П.; КАЛИТКА, В. В. Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of zucchini squash. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 6, n. 10(78), p. 47–53, 2015. DOI: 10.15587/1729-4061.2015.56188. Disponível em: https://journals.uran.ua/eejet/article/view/56188. Acesso em: 28 jul. 2024.