KULICHOVÁ, J. .; HÍ­C, P. .; BALÍ­K, J. .; TŘÍ­SKA, J. .; VRCHOTOVÁ, N. .; HOUŠKA, M. . The possibilities of increasing lignan content in food. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 649–655, 2016. DOI: 10.5219/675. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/675. Acesso em: 24 apr. 2024.