MARMESAT, S.; VELASCO, J.; RUIZ-MÉNDEZ, M. V.; DOBARGANES, M. C. Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction. Grasas y Aceites, [S. l.], v. 57, n. 3, p. 275–283, 2006. DOI: 10.3989/gya.2006.v57.i3.49. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/49. Acesso em: 20 apr. 2024.