PEHLIVAN, T. The Importance and Antioxidant Potential of Chestnut Honey in Gastronomy. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 11, n. 1, p. 88–96, 2023. DOI: 10.24925/turjaf.v11i1.88-96.5636. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5636. Acesso em: 22 nov. 2024.