HAMISSOU, M.; SMITH, A. C.; JR, R. E. C.; II, J. K. T. ANTIOXIDATIVE PROPERTIES OF BITTER GOURD (MOMORDICA CHARANTIA) AND ZUCCHINI(CUCURBITA PEPO). Emirates Journal of Food and Agriculture, [S. l.], v. 25, n. 9, p. 641–647, 2013. DOI: 10.9755/ejfa.v25i9.15978. Disponível em: https://ejfa.me/index.php/journal/article/view/1085. Acesso em: 12 may. 2024.