Aydınkaptan E, Barutçu Mazı I. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying. Grasas aceites [Internet]. 2017Sep.30 [cited 2024Apr.23];68(3):e202. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1669