Oxidative stability of edible oils containing different types of omega-3 fatty acids (2017)
Fonte: Program. Nome do evento: Annual Meeting and Industry Showcases. Unidade: FCF
Assunto: ÁCIDOS GRAXOS OMEGA 3
ABNT
NOGUEIRA, Marina Sayuri e CASTRO, Inar Alves de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. 2017, Anais.. Urbana: American Oil Chemist's Society, 2017. . Acesso em: 03 nov. 2025.APA
Nogueira, M. S., & Castro, I. A. de. (2017). Oxidative stability of edible oils containing different types of omega-3 fatty acids. In Program. Urbana: American Oil Chemist's Society.NLM
Nogueira MS, Castro IA de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. Program. 2017 ;[citado 2025 nov. 03 ]Vancouver
Nogueira MS, Castro IA de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. Program. 2017 ;[citado 2025 nov. 03 ]
