AYDINKAPTAN, E.; BARUTÇU MAZI, I. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying. Grasas y Aceites, [S. l.], v. 68, n. 3, p. e202, 2017. DOI: 10.3989/gya.1162162. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1669. Acesso em: 28 mar. 2024.