ČERVENKA, L. .; HÁJEK, T. .; SALEK, R. N.; ČERNÍ­KOVÁ, M. .; VELICHOVÁ, H. .; BUŇKA, F. . Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 129–134, 2018. DOI: 10.5219/872. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/872. Acesso em: 27 may. 2024.