ÇUBUKÇU, H. C.; KILIÇASLAN, N. S. D.; DURAK, İlker. Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion: an experimental in vitro study. São Paulo Medical Journal, [S. l.], v. 137, n. 5, p. 407–413, 2019. Disponível em: https://periodicosapm.emnuvens.com.br/spmj/article/view/953. Acesso em: 10 mar. 2025.