YINSHI ZHU, J. L. D. Z.; SHUCHENG HE, TING ZHANG, Y. W. Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids. Emirates Journal of Food and Agriculture, [S. l.], v. 30, n. 3, p. 224–231, 2018. DOI: 10.9755/ejfa.2018.v30.i3.1641. Disponível em: https://ejfa.me/index.php/journal/article/view/1641. Acesso em: 23 apr. 2024.