1.
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.). J microb biotech food sci [Internet]. 2013 Feb. 1 [cited 2024 Nov. 22];2(special issue 2):1303-12. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/7452