PINO, A. F. S. .; CUJAR-ESCOBAR, W. .; LUNA, D. A. R. .; MEJÍA, J. E. .; MOPAN, Y. E. A. . Food cooking systems based on induction technologies: A systematic mapping study. International Journal of Innovative Research and Scientific Studies, [S. l.], v. 8, n. 10, p. 48–61, 2025. DOI: 10.53894/ijirss.v8i10.10742. Disponível em: https://ijirss.com/index.php/ijirss/article/view/10742. Acesso em: 5 dec. 2025.