LING TAO. Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health. Advances in Food Technology and Nutrition Sciences, [S. l.], v. 1, n. 6, p. 135–142, 2015. Disponível em: https://openventio.us/index.php/AFTNS/article/view/1984. Acesso em: 26 aug. 2026.