THE INFLUENCE OF MICROWAVE HEATING AND ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF COLD-PRESSED VEGETABLE OILS. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 74, n. 2, p. 196–206, 2026. DOI: 10.67407/rppf.2024.2.196. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/56. Acesso em: 25 sep. 2026.