Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide. Italian Journal of Food Safety, [S. l.], v. 1, n. 6, p. 42–45, 2013. DOI: 10.4081/ijfs.2012.1429. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.6.42. Acesso em: 5 may. 2026.