HAFEEZ, R.; AHMAD, N.; ANSAR, A.; ALI, H.; SALEEM, M. Assessing the Oxidative Stability of Extra Virgin Olive Oil from Different Regions Using Fluorescence Spectroscopy. Food Science and Engineering, [S. l.], v. 6, n. 2, p. 196–218, 2025. DOI: 10.37256/fse.6220256526. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/6526. Acesso em: 5 dec. 2025.