[1]
Marmesat, S., Morales, A., Velasco, J. and Dobarganes, M.C. 2010. Action and fate of natural and synthetic antioxidants during frying. Grasas y Aceites. 61, 4 (Dec. 2010), 333–340. DOI:https://doi.org/10.3989/gya.021910.