RITA SOUSA; RUI PEDROSA; MARIA M. GIL. Lipid Oxidation Inhibition by Natural Tocopherols Increases the Nutritional Value of Tuna Salami. Advances in Food Technology and Nutrition Sciences, [S. l.], v. 4, n. 1, p. 4–9, 2018. DOI: 10.17140/aftnsoj-4-146. Disponível em: https://openventio.us/index.php/AFTNS/article/view/2020. Acesso em: 14 nov. 2026.