FRANÇOIS, G.; NATHALIE, B.; JEAN-PIERRE, V.; DANIEL, P.; DIDIER, M. Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo). Grasas y Aceites, [S. l.], v. 57, n. 4, p. 409–414, 2006. DOI: 10.3989/gya.2006.v57.i4.67. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/67. Acesso em: 6 may. 2024.