Oxidation of soybean oil during the frying of fresh and dried Ipomoea batatas. Agroindustrial Science, [S. l.], v. 16, n. 3, p. 331–339, 2026. DOI: 10.17268/agroind.sci.2026.03.01. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7914. Acesso em: 26 oct. 2026.