WATHBA I. ALI, OMAR Y. AL-ABBASY, SARA A. YOUNIS. Vanillic Acid: An Antioxidant used in Preventing Browning Process in Pear (Pyruscommunisl.) Juice. Annals of the Romanian Society for Cell Biology, [S. l.], p. 5272–5285, 2021. Disponível em: https://www.annalsofrscb.ro/index.php/journal/article/view/2033. Acesso em: 20 apr. 2024.