Blending Insights, Wadding the Nutritional and Physiochemical Gaps of High Omega-3 Peony Oil and High Omega-6 Safflower Oil. American Journal of Food Science and Technology, [S. l.], v. 3, n. 2, p. 44–52, 2024. DOI: 10.54536/ajfst.v3i2.2878. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/2878. Acesso em: 28 nov. 2025.