[1]
Jorge, N., Guaraldo Gonçalves, L.A. and Dobarganes, M.C. 1997. Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures. Grasas y Aceites. 48, 1 (Feb. 1997), 17–24. DOI:https://doi.org/10.3989/gya.1997.v48.i1.763.