BARTOSZ, G.; BARAN, S.; GRZESIK-PIETRASIEWICZ, M.; SADOWSKA-BARTOSZ, I. Antioxidant capacity and hydrogen peroxide formation by black and orange carrots: Black and orange carrots. Agricultural and Food Science, [S. l.], v. 31, n. 2, p. 71–77, 2022. DOI: 10.23986/afsci.116192. Disponível em: https://journal.fi/afs/article/view/116192. Acesso em: 22 nov. 2024.