A. Mokrani, „IMPACT OF DOMESTIC COOKING (BOILING) ON PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY IN VARIOUS LENTIL CULTIVARS “, ffr, Feb. 2026, Pristupljeno: 12. Juli 2026. [Online]. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/58624