FATTY ACID COMPOSITION, OXIDATIVE STABILITY, AND RADICAL SCAVENGING ACTIVITY OF RICE BRAN OIL BLENDS. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 1, p. 33–43, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/60. Acesso em: 14 aug. 2026.