PAPETTI, A.; MARRUBINI, G. Antioxidant properties of minimally processed (ready-to-eat) Italian Cichorium genus salads. Applied Food Biotechnology, [S. l.], v. 2, n. 1, p. 31–37, 2014. DOI: 10.22037/afb.v2i1.6303. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/6303. Acesso em: 18 apr. 2024.