FRÜHBAUEROVÁ, M.; ČERVENKA, L.; HÁJEK, T.; SALEK, R. N. .; VELICHOVÁ, H.; BUŇKA, F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 230–238, 2020. DOI: 10.5219/1310. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310. Acesso em: 27 may. 2024.