Hammad, K., Elkharsa, M., El-Nikeety, M. and Hallabo, S. (2023) “Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract”, Grasas y Aceites, 74(4), p. e525. doi: 10.3989/gya.1105222.