[1]
Cerecedo-Cruz, L., Azuara-Nieto, E., Hernández-Álvarez, A.J., González-González, C.R. and Melgar-Lalanne, G. 2018. Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil. Grasas y Aceites. 69, 1 (Mar. 2018), e240. DOI:https://doi.org/10.3989/gya.0884171.