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://e-pallipublishers.com/index.php/ajfst/article/view/2878. Acesso em: 3 jun. 2026.