CHERNENKO, S. Encapsulation of polyphenols in baked goods: a strategy for enhancing stability and antioxidant activity. Technology audit and production reserves, [S. l.], v. 4, n. 3(84), p. 45–51, 2025. DOI: 10.15587/2706-5448.2025.332998. Disponível em: https://journals.uran.ua/tarp/article/view/332998. Acesso em: 5 feb. 2026.