MASSON, L.; ROBERT, P.; ROMERO, N.; IZAURIETA, M.; VALENZUELA, S.; ORTIZ, J.; DOBARGANES, M. C. Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. Grasas y Aceites, [S. l.], v. 48, n. 5, p. 273–281, 1997. DOI: 10.3989/gya.1997.v48.i5.803. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/803. Acesso em: 26 apr. 2024.