[1]
Gonçalves Silva, R.M., Carvalho, A.C.M., Matiolli, L.S., Figueiredo, C.C.M., Gomes, A.C., Ferreira, P.C. and Silva, L.P. 2018. Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine . Bioscience Journal. 34, 3 (May 2018), 727–743. DOI:https://doi.org/10.14393/BJ-v34n3a2018-39847.