DESMINARTI, S.; PUTRI, N. E.; FAJRI, P. Y. Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID). Journal of Applied Agricultural Science and Technology, [S. l.], v. 10, n. 3, p. 578-591, 2026. DOI: 10.55043/jaast.v10i3.546. Disponível em: https://jaast.org/index.php/jaast/article/view/546. Acesso em: 21 aug. 2026.