Masson, L., P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, and M. C. Dobarganes. 1997. “Performance of Polyunsaturated Oils During Frying of Potatoes in Fast Food Shops: Formation of New Compounds and Correlations Between Analytical Methods”. Grasas Y Aceites 48 (5):273-81. https://doi.org/10.3989/gya.1997.v48.i5.803.