DVYKALIUK, R. Exploring the composition of propolis as a subject of processing into food products. Technology audit and production reserves, [S. l.], v. 3, n. 3(71), p. 35–40, 2022. DOI: 10.15587/2706-5448.2023.282467. Disponível em: https://journals.uran.ua/tarp/article/view/282467. Acesso em: 22 dec. 2024.