Gonçalves Silva, Regildo Márcio, Ana Carolina Monetta Carvalho, Larissa Silva Matiolli, Célia Cristina Malagutti Figueiredo, Amanda Costa Gomes, Paulo Cesar Ferreira, and Luciana Pereira Silva. “Genotoxicity and Antioxidant Activity of Spices and Herbs Used in Brazilian Cuisine”. Bioscience Journal 34, no. 3 (May 30, 2018): 727–743. Accessed November 25, 2024. https://seer.ufu.br/index.php/biosciencejournal/article/view/39847.