RAMZAN, S. OAT: A NOVEL THERAPEUTIC INGREDIENT FOR FOOD APPLICATIONS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 4, p. 756–760, 2020. DOI: 10.15414/jmbfs.2020.9.4.756-760. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8986. Acesso em: 10 sep. 2026.