YOSHIDA, M.; MIYAGAWA, Y.; FUJITA, H.; ADACHI, S. Crystallization kinetics of safflower and olive oils during low-temperature storage. Grasas y Aceites, [S. l.], v. 70, n. 4, p. e331, 2019. DOI: 10.3989/gya.0825182. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1797. Acesso em: 19 apr. 2024.