VALŠÍ­KOVÁ, M. .; MEZEYOVÁ, I. .; REHUŠ, M. .; ŠLOSÁR, M. . Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 637–642, 2016. DOI: 10.5219/687. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/687. Acesso em: 13 dec. 2024.