1.
POP F. EFFECT OF MICROWAVE HEATING ON QUALITY AND FATTY ACIDS COMPOSITION OF VEGETABLE OILS. Studia UBB Chemia [Internet]. 2018 Jun. 29 [cited 2024 Dec. 19];63(2):43-52. Available from: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8114