SCREENING OF VARIOUS FRESH AND USED EDIBLE OILS FOR PEROXIDE VALUES USING IODOMETRIC AND ELECTROANALYTICAL METHODS – A COMPARISON. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 8, p. 5517–5523, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/8853. Acesso em: 18 jul. 2026.