MASSON, L.; ROBERT, P.; DOBARGANES, M. C.; URRA, C.; ROMERO, N.; ORTIZ, J.; GOICOECHEA, E.; PÉREZ, P.; SALAMÉ, M.; TORRES, R. Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage. Grasas y Aceites, [S. l.], v. 53, n. 2, p. 190–198, 2002. DOI: 10.3989/gya.2002.v53.i2.304. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/304. Acesso em: 19 apr. 2024.