FRATIANNI, Alessandra; NIRO, Serena; D’AGOSTINO, Annacristina; IEVOLI, Riccardo; AVINO, Pasquale; NOTARDONATO, Ivan; PANFILI, Gianfranco. Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 331–346, 2024. DOI: 10.15586/ijfs.v36i4.2733. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2733. Acesso em: 4 dec. 2024.