HAMMAD, K.; ELKHARSA, M.; EL-NIKEETY, M.; HALLABO, S. Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract. Grasas y Aceites, [S. l.], v. 74, n. 4, p. e525, 2023. DOI: 10.3989/gya.1105222. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2114. Acesso em: 21 apr. 2024.