MOHAMAD SHAH, N.; SANNY, M. .; AB KARIM, N. .; KUPPAN, K. .; YAHAYA, N.; MAT YUSOFF, M. Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage. Grasas y Aceites, [S. l.], v. 74, n. 3, p. e510, 2023. DOI: 10.3989/gya.0909212. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2054. Acesso em: 19 may. 2024.