Fratianni, A.; Niro, S.; D’Agostino, A.; Ievoli, R.; Avino, P.; Notardonato, I.; Panfili, G. Tocols and Fatty Acids As Markers of the Origin of Vegetable Oils and Fats in Bakery Products. Ital. J. Food Sci. 2024, 36 (4), 331-346. https://doi.org/10.15586/ijfs.v36i4.2733.