NASSU, R. T.; GUARALDO GONÇALVES, L. A. Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Grasas y Aceites, [S. l.], v. 50, n. 1, p. 16–21, 1999. DOI: 10.3989/gya.1999.v50.i1.630. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/630. Acesso em: 25 jul. 2024.