CHMELOVá, D.; ONDREJOVIč, M.; HAVRLENTOVá, M.; HOZLáR, P. ANTIOXIDANT ACTIVITY IN NAKED AND HULLED OAT (AVENA SATIVA L.) VARIETIES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 63–65, 2015. DOI: 10.15414/jmbfs.2015.4.special3.63-65. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8324. Acesso em: 22 nov. 2024.