HIDALGO, F. J.; ZAMORA, R.; ALAIZ, M. Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids. Grasas y Aceites, [S. l.], v. 42, n. 5, p. 379–386, 1991. DOI: 10.3989/gya.1991.v42.i5.1224. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1224. Acesso em: 6 may. 2024.