GUARDIOLA, F.; RAFECAS, M.; CODONY, R.; BOATELLA, J. Cholesterol oxidation products: biological effects; formation, content and determination in food. Grasas y Aceites, [S. l.], v. 42, n. 1, p. 74–83, 1991. DOI: 10.3989/gya.1991.v42.i1.1280. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1280. Acesso em: 29 mar. 2024.