CHEMISTRY OF ANTIOXIDANTS: ENHANCING NUTRITIONAL VALUE IN FUNCTIONAL FOODS THROUGH CHEMICAL MODIFICATION. International Journal of Food and Nutritional Sciences, [S. l.], v. 10, n. 8, p. 614–629, 2021. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/4020. Acesso em: 12 aug. 2026.