HASHEM, M. A.; SEN, N.; HUSSAIN, M. S.; SEN, D.; HALIM, M. A.; CHEN, U.; RAHMAN, N. A Comparative Study of Antioxidant Potential of Three Commonly Used Spices in Bangladesh. Free Radicals and Antioxidants, [S. l.], v. 8, n. 1, p. 6–10, 2017. DOI: 10.5530/fra.2018.1.2. Disponível em: https://antiox.org/index.php/fra/article/view/72. Acesso em: 17 apr. 2021.