Study on oxidative stability of deep fat fried food in Canola oil blended with medium chain triglyceride. Indian Journal of Chemical Technology (IJCT), [S. l.], v. 29, n. 1, p. 95–98, 2023. DOI: 10.56042/ijct.v29i1.43732. Disponível em: https://or.niscpr.res.in/index.php/IJCT/article/view/1953. Acesso em: 14 may. 2026.