BYSTRICKá, J.; MUSILOVá, J.; KAVALCOVá, P.; VOLNOVá, B. THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. special issue 3 (Food Sciences), p. 199–201, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7577. Acesso em: 22 nov. 2024.