GAMEL, T.; KIRITSAKIS, A.; PETRAKIS, C. Effect of phenolic extracts on trans fatty acid formation during frying. Grasas y Aceites, [S. l.], v. 50, n. 6, p. 421–425, 1999. DOI: 10.3989/gya.1999.v50.i6.689. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/689. Acesso em: 1 may. 2025.