Badolato ESG, Aued-Pimentel S, Tavares M, Morais C de. Sardine in comestible oil. Part lI. Study of interaction between fish’s fathyacids and covering oil. Rev Inst Adolfo Lutz [Internet]. 1994 Jun. 30 [cited 2024 Jul. 22];54(1):21-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36525