GODOČIKOVÁ, L. .; IVANIŠOVÁ, E. .; ÁRVAY, J. .; PETROVÁ, J. .; KAČÁNIOVÁ, M. . The comparison of biological activity of chocolates made by different technological procedures. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 316–322, 2016. DOI: 10.5219/628. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/628. Acesso em: 27 may. 2024.