Estabilidad del aceite de freidura por la incorporación de extracto de cúrcuma: Stability of the oil of frying by addition of turmeric extract. Ciencia y Tecnología de Alimentos, [S. l.], v. 25, n. 1, p. 22–25, 2015. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/299. Acesso em: 21 dec. 2024.