A. Mokrani, „IMPACT OF DOMESTIC COOKING (BOILING) ON PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY IN VARIOUS LENTIL CULTIVARS “, ffr, Feb. 2026, Pristupljeno: 20. Septembar 2026. [Online]. Dostupno na: https://test.aseestant.ceon.rs/index.php/ffr/article/view/58624