DÍAZ GAMBOA, O.; GIOIELLI, L. A. Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat. Grasas y Aceites, [S. l.], v. 54, n. 2, p. 161–168, 2003. DOI: 10.3989/gya.2003.v54.i2.259. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/259. Acesso em: 5 may. 2024.