1.
Hammad K, Elkharsa M, El-Nikeety M, Hallabo S. Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract. Grasas aceites [Internet]. 2023Dec.30 [cited 2024May9];74(4):e525. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2114