BERDEAUX, O.; MARMESAT, S.; VELASCO, J.; DOBARGANES, M. C. Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures. Grasas y Aceites, [S. l.], v. 63, n. 3, p. 284–289, 2012. DOI: 10.3989/gya.034412. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1380. Acesso em: 6 feb. 2023.