Oxidative stability of echium crude oil during the cold-press extraction process (2025)
Bisinotto, Mariana Sisconeto 
; Chedid, Luiza Dourado ; Gouveia, Angelica de Souza; Ramos, Humberto Josué de Oliveira; Moreno, Pedro J. García ; Castro, Inar Alves de
Source: Italian Journal of Food Science. Unidade: FCF
Subjects: OXIDAÇÃO, LIPOXIGENASE
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BISINOTTO, Mariana Sisconeto et al. Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, v. 37, n. 2, p. 12–22, 2025Tradução . . Disponível em: https://dx.doi.org/10.15586/ijfs.v37i2.2878. Acesso em: 08 out. 2025.APA
Bisinotto, M. S., Chedid, L. D., Gouveia, A. de S., Ramos, H. J. de O., Moreno, P. J. G., & Castro, I. A. de. (2025). Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, 37( 2), 12–22. doi:10.15586/ijfs.v37i2.2878NLM
Bisinotto MS, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878Vancouver
Bisinotto MS, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878
