OLORUNSANYA, A.O.; OLORUNSANYA, E.O.; BOLU, S.A.O.; ADEJUMOBI, C.T.; KAYODE, R.M.O. Effect of Graded Levels of Lemongrass (Cymbopogon citratus) on Oxidative Stability of Raw or Cooked Pork Patties. Pakistan Journal of Nutrition, [S. l.], v. 9, n. 5, p. 467–470, 2010. DOI: 10.3923/pjn.2010.467.470. Disponível em: https://pjnonline.org/pjn/article/view/1203. Acesso em: 20 jul. 2025.