Antioxidant effect of polyphenols present in coffee husks (coffea arabica) on oxidized frying oils. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 23, n. 1, p. 111–132, 2025. DOI: 10.24054/6fambh34. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/4265. Acesso em: 25 nov. 2025.