CHAN, E. W. C.; TAN, Y. P.; CHIN, S. J.; GAN, L. Y.; KANG, K. X.; FONG, C. H.; CHANG, H. Q.; HOW, Y. C. Antioxidant properties of selected fresh and processed herbs and vegetables. Free Radicals and Antioxidants, [S. l.], v. 4, n. 1, p. 39–46, 2014. DOI: 10.5530/fra.2014.1.7. Disponível em: Acesso em: 17 jan. 2022.