Fagundes, M. C. P., A. F. Oliveira, J. C. M. Rufini, N. V. Tostes, L. P. S. Brito, e J. O. F. Melo. “Sensory Analysis and Quality Index of Different Compounds Obtained Between Avocado Oil and Olive Oil”. Scientific Electronic Archives 12, no. 5 (outubro 10, 2019): 72–77. Acessado outubro 1, 2023. https://sea.ufr.edu.br/SEA/article/view/794.