APHRODITE, C. T.; JEAN, S.; DELORIS KUOH, Y.; ESTHER EYEN, T.; MARIAMA, M.; EDOUARD, N. A. Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 4, p. 781–786, 2021. DOI: 10.24925/turjaf.v9i4.781-786.3985. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3985. Acesso em: 22 nov. 2024.