KOVAROVIČ, J.; BYSTRICKÁ, J.; MICOVÁ, M.; HARANGOZO, Ľuboš; MIŠŠÍK, J.; HEGEDŰSOVÁ, A. THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 4, p. 1072–1075, 2019. DOI: 10.15414/jmbfs.2019.8.4.1072-1075. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8821. Acesso em: 9 jul. 2026.