MARTÍN-POLVILLO, M.; MÁRQUEZ-RUIZ, G.; JORGE, N.; RUIZ-MENDEZ, M. V.; DOBARGANES, M. C. Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil. Grasas y Aceites, [S. l.], v. 47, n. 1-2, p. 54–58, 1996. DOI: 10.3989/gya.1996.v47.i1-2.844. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/844. Acesso em: 7 feb. 2023.