محمد م. .; زينب صارم. Studying the effects of locally used methods of preparing unripe grape juice on its total phenolic content and its antioxidant activity. Latakia University Journal -Medical Sciences Series, [S. l.], v. 46, n. 3, p. 705–716, 2024. Disponível em: https://journal.latakia-univ.edu.sy/index.php/hlthscnc/article/view/16955. Acesso em: 29 jul. 2025.