THE INFLUENCE OF ROSEHIP COMPONENTS ON THE OXIDATION PROCESS OF CONFECTIONERY FAT FOR CHOCOLATE. Bulletin of NPUA: Chemical and Environmental Technologies, [S. l.], v. 2, p. 68–75, 2026. Disponível em: https://journals.polytechnic.am/index.php/cet/article/view/672. Acesso em: 9 jul. 2026.