[1]
Valší­ková, M. , Mezeyová, I. , Rehuš, M. and Šlosár, M. 2016. Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo Slovak Journal of Food Sciences. 10, 1 (Dec. 2016), 637–642. DOI:https://doi.org/10.5219/687.