POP, Flavia; PAȘCU, Crina. EFFECTS OF HEATING TEMPERATURE AND β-CAROTENE ON QUALITY AND FATTY ACIDS COMPOSITION OF VEGETABLE OILS. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 66, n. 4, p. 159–170, 2021. DOI: 10.24193/subbchem.2021.4.12. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7815. Acesso em: 19 dec. 2024.