BORUZI, A. I., and V. NOUR. “Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties”. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol. 47, no. 3, May 2019, pp. 763-71, doi:10.15835/nbha47311458.