1.
Bravi E, Mangione A, Marconi O, Perretti G. Comparative study of oxidation in canned foods with a combination of vegetables and covering oils. Ital. J. Food Sci. [Internet]. 2015 Jun. 12 [cited 2026 Apr. 19];27(2):260-7. Available from: https://www.itjfs.com/index.php/ijfs/article/view/192