KANABUR, V. V.; R P, L. R. A Comparison of In Vitro Bioavailability of Total Antioxidant Capacity of Selected Organic and Conventional Vegetables: In vitro bioavailability of vegetables. Food and Applied Bioscience Journal, [S. l.], v. 6, n. 2, p. 85–92, 2018. DOI: 10.14456/fabj.2018.8. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/105218. Acesso em: 9 may. 2024.