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 [online], vol. 34, no. 3, pp. 727–743. [Accessed14 November 2024]. DOI 10.14393/BJ-v34n3a2018-39847. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/39847.