KOTENKOVA, E.; CHERNUKHA, I. . Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 331–336, 2019. DOI: 10.5219/1119. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1119. Acesso em: 21 nov. 2024.