JEPPSON, N.; XIANGQUN, G. Changes in the contents of kaempherol, quercetin and L-ascorbic acid in sea buckthorn berries during maturation. Agricultural and Food Science, [S. l.], v. 9, n. 1, p. 17–22, 2000. DOI: 10.23986/afsci.5652. Disponível em: https://journal.fi/afs/article/view/5652. Acesso em: 19 jul. 2024.