AREKEMASE, S. O.; ABDULWALIYU, I.; ADAMU, H.; OLUSINA, O. S.; MUSTAPHA, R. A.; IYEH, F.; ABE, A. S. Assessment of chemical characteristics of repeatedly fried edible oil. Journal of Food, Nutrition and Diet Science, [S. l.], v. 4, n. 1, p. 1–9, 2026. DOI: 10.55976/fnds.4202614991-9. Disponível em: https://ojs.luminescience.cn/FNDS/article/view/499. Acesso em: 18 mar. 2026.