KAVALCOVá, P.; BYSTRICKá, J.; TóTH, T.; VOLNOVá, B.; KOPERNICKá, M.; HARANGOZO, ĽuboÅ¡. POTASSIUM AND ITS EFFECT ON THE CONTENT OF POLYPHENOLS IN ONION (ALLIUM CEPA L.). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 74–77, 2015. DOI: 10.15414/jmbfs.2015.4.special3.74-77. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8327. Acesso em: 22 dec. 2024.