AUBOURG, S. P.; PÉREZ-MARTÍN, R. Fluorescent compounds formation during sardine (Sardina pilhiardus) chilling: Comparison with lipid damage indexes. Grasas y Aceites, [S. l.], v. 47, n. 5, p. 307–312, 1996. DOI: 10.3989/gya.1996.v47.i5.872. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/872. Acesso em: 19 apr. 2024.