ACAR, O. Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry. Grasas y Aceites, [S. l.], v. 63, n. 4, p. 383–393, 2012. DOI: 10.3989/gya.047512. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1392. Acesso em: 20 apr. 2024.