SONG, Ka-Young; O, Hyeonbin; ZHANG, Yangyang; KIM, Young-Soon. Quality characteristics and antioxidant properties of sponge cakes containing black carrot (Daucus carota ssp. sativus var. atrorubens Alef) flour. Progress in Nutrition, [S. l.], v. 18, n. 2, p. 176–183, 2016. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4878. Acesso em: 14 may. 2025.