TALAY, R.; ERDOĞAN, Ümmügülsüm. Nutritional and Sensory Quality in Organic and Conventional Foods. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 5, p. 774–782, 2019. DOI: 10.24925/turjaf.v7i5.774-782.2426. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2426. Acesso em: 2 may. 2024.