DOMÍNGUEZ, R.; AGREGÁN, R.; GONÇALVES, A.; LORENZO, J. M. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté. Grasas y Aceites, [S. l.], v. 67, n. 2, p. e133, 2016. DOI: 10.3989/gya.0629152. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1599. Acesso em: 22 may. 2024.