1.
Parra T, Marin Sinche FA, Jácome G, Sinche M. Clarification of used cooking oil and discoloration of red palm oil with the use of ozone, activated carbon and hydrogen peroxide. Enfoque UTE [Internet]. 2018 Jun. 29 [cited 2024 Nov. 7];9(2):pp. 77 - 88. Available from: http://ingenieria.ute.edu.ec/index.php/revista/article/view/192