Characterization of nutritional content and in vitro ‑ antioxidant properties of Plantago ovata seeds. International Journal of Food and Nutritional Sciences, [S. l.], v. 9, n. 2, p. 05–09, 2020. Disponível em: https://ijfans.org/index.php/Journal/article/view/1176. Acesso em: 11 sep. 2026.