BYSTRICKá, J.; MUSILOVá, J.; HRABOVSKá, D.; KAVALCOVá, P. THE INFLUENCE OF POTASSIUM ON CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF ONION (ALLIUM CEPA L.). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 2, p. 1303–1312, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7452. Acesso em: 18 jul. 2024.