JORGE, N.; GUARALDO GONÇALVES, L. A.; DOBARGANES, M. C. Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures. Grasas y Aceites, [S. l.], v. 48, n. 1, p. 17–24, 1997. DOI: 10.3989/gya.1997.v48.i1.763. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/763. Acesso em: 26 apr. 2024.