„The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying“ (2007) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 31, S. 23–26. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3745 (Zugegriffen: 2 November 2026).