The study of palm and rapeseed oil stability during frying. Journal of Applied Botany and Food Quality, [S. l.], v. 91, p. 103–108, 2018. DOI: 10.5073/JABFQ.2018.091.014. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/8808.. Acesso em: 29 apr. 2024.