GÜNGÖR, E.; ALTOP, A.; ERENER, G. Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.). Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. sp3, p. 1–4, 2019. DOI: 10.24925/turjaf.v7isp3.1-4.3085. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/3085. Acesso em: 12 jul. 2024.