COMPARiTIVE ANALYSIS OF HEAT DEGRADATION OF ORYZANOL IN RICE BRAN OIL, MUSTARD OIL AND SUNFLOWER OIL BY MICROWAVE AND PAN HEATING. International Journal of Food and Nutritional Sciences, [S. l.], v. 1, n. 1, p. 110–116, 2012. Disponível em: https://ijfans.org/index.php/Journal/article/view/34. Acesso em: 17 jul. 2026.