HIDALGO, F. J.; ZAMORA, R.; GIRÓN, J. Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences. Grasas y Aceites, [S. l.], v. 43, n. 2, p. 97–100, 1992. DOI: 10.3989/gya.1992.v43.i2.1181. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1181. Acesso em: 24 apr. 2024.