AHMAD KHAN, Nazir et al. Evaluating composition of fatty acids in commonly used edible oils and fats on repeated frying for its nutritional quality implications. Italian Journal of Food Science, Singapore, v. 37, n. 4, p. 233–243, 2025. DOI: 15586/ijfs.v37i4.3189. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3189. Acesso em: 8 nov. 2025.