FAHRUL NURKOLIS, G. S. S. D. L. E. L. M. F. S. N. M. . Antioxidant Capacity of Snack Cookies Made from Mango and Aloe Vera Fermentation. Annals of the Romanian Society for Cell Biology, [S. l.], v. 25, n. 6, p. 6631–6635, 2021. Disponível em: https://www.annalsofrscb.ro/index.php/journal/article/view/6734. Acesso em: 23 apr. 2024.