Fagundes MCP, Oliveira AF, Rufini JCM, Tostes NV, Brito LPS, Melo JOF. Sensory analysis and quality index of different compounds obtained between avocado oil and olive oil. Sci. Electronic Arch [Internet]. 10º de outubro de 2019 [citado 20º de abril de 2024];12(5):72-7. Disponível em: https://sea.ufr.edu.br/SEA/article/view/794