Dobson, G., Christie, william w. and Dobarganes, M.C. 1996. Changes in molecular species of triacylglycerols during frying. Grasas y Aceites. 47, 1-2 (Apr. 1996), 34–37. DOI:https://doi.org/10.3989/gya.1996.v47.i1-2.840.