N.J.T, E.; A. E., U.; S. C., A. Physicochemical and Antioxidant Properties of Oils Used by Local Fried Food Vendors in D/Line-Port Harcourt, Rivers State. Agriculture and Food Sciences Research, [S. l.], v. 7, n. 1, p. 89–96, 2020. DOI: 10.20448/journal.512.2020.71.89.96. Disponível em: https://asianonlinejournals.com/index.php/AESR/article/view/1735. Acesso em: 24 nov. 2024.