STUDYING THE ANTIOXIDANT ACTIVITY OF OREGANO AND MAUI ROSE POWDERS AND THEIR EFFECT ON LIPID OXIDATION INDICATORES OF COLD-PRESERVED BEEF LUNCHEON. British Journal of Global Ecology and Sustainable Development, [S. l.], v. 13, p. 87–100, 2023. Disponível em: https://journalzone.org/index.php/bjgesd/article/view/240. Acesso em: 31 jan. 2026.