BRAVI, E.; MANGIONE, A.; MARCONI, O.; PERRETTI, G. Comparative study of oxidation in canned foods with a combination of vegetables and covering oils. Italian Journal of Food Science, Singapore, v. 27, n. 2, p. 260–270, 2015. DOI: 10.14674/1120-1770/ijfs.v192. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/192. Acesso em: 19 apr. 2026.