INANC, AHMET LEVENT. Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil. Italian Journal of Food Science, Singapore, v. 28, n. 1, p. 90–95, 2016. DOI: 10.14674/1120-1770/ijfs.v462. Disponível em: https://itjfs.com/index.php/ijfs/article/view/462. Acesso em: 30 apr. 2026.