POP, Flavia. EFFECT OF MICROWAVE HEATING ON QUALITY AND FATTY ACIDS COMPOSITION OF VEGETABLE OILS. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 63, n. 2, p. 43–52, 2018. DOI: 10.24193/subbchem.2018.2.04. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8114. Acesso em: 19 dec. 2024.