BOZ, H. Effect of Processing on <i>p</i>-Hydroxybenzoic Acid Content of Cereals-A Review. Food Science and Engineering, [S. l.], v. 7, n. 1, p. 124–136, 2026. DOI: 10.37256/fse.7120269304. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/9304. Acesso em: 4 sep. 2026.