Marmesat S, Velasco J, Ruiz-Méndez MV, Dobarganes MC. Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction. Grasas aceites [Internet]. 2006Sep.30 [cited 2024Apr.24];57(3):275-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/49