1. The use of factorial design to evaluate the oxidation of oils containing different types of omega‐3 fatty acids. (28th November 2017) Authors: Agnes Dias Fabiano, Thamyris; Grassmann Roschel, Gabriela; Alves Castro, Inar Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 7(2018) Page Start: 2518 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗