Mariutti, Lilian Regina Barros, and Neura Bragagnolo. “Lipid Oxidation of Chicken Meat and the Impact of the Addition of Sage (Salvia Officinalis, L.) and Garlic (Allium Sativum, L.) As Natural Antioxidants”. Instituto Adolfo Lutz Journal - RIAL 68, no. 1 (January 1, 2009): 1–11. Accessed July 3, 2024. https://periodicos.saude.sp.gov.br/RIAL/article/view/32736.