Papetti, A, and G Marrubini. “Antioxidant Properties of Minimally Processed (ready-to-Eat) Italian Cichorium Genus Salads”. Applied Food Biotechnology 2, no. 1 (December 22, 2014): 31–37. Accessed April 19, 2024. https://journals.sbmu.ac.ir/afb/article/view/6303.