Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.). Research, Society and Development, [S. l.], v. 9, n. 10, p. e9179109439, 2020. DOI: 10.33448/rsd-v9i10.9439. Disponível em: https://www.rsdjournal.org/rsd/article/view/9439. Acesso em: 6 dec. 2025.