HEGEDŰSOVÁ, A. .; ANDREJIOVÁ, A. .; MEZEYOVÁ, I. . Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.). Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 631–636, 2016. DOI: 10.5219/677. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/677. Acesso em: 17 apr. 2024.