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Issue DateTitleAuthor(s)
2015Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.Freitas, Maria Tereza de; Amaral, Cláudia Antônia Alcântara; Coutrim, Maurício Xavier; Afonso, Robson José de Cássia Franco; Junqueira, Roberto Gonçalves