« The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 31 (novembre 19, 2007): 23–26. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3745.