İNANÇ, T.; MASKAN, M. Effect of carvacrol on the oxidative stability of palm oil during frying. Grasas y Aceites, [S. l.], v. 65, n. 4, p. e042, 2014. DOI: 10.3989/gya.0350141. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1507. Acesso em: 25 apr. 2024.