ПРІСС, О. П. Effect of heat treatment with antioxidants on the content of bioactive compounds during storage of zucchini. Technology audit and production reserves, [S. l.], v. 1, n. 1(27), p. 72–76, 2016. DOI: 10.15587/2312-8372.2016.60339. Disponível em: https://journals.uran.ua/tarp/article/view/60339. Acesso em: 6 may. 2024.