[1]
Manzo, N., Santini, A., Pizzolongo, F., Aiello, A. and Romano, R. 2019. Effects of alpha-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. Progress in Nutrition. 21, 3 (Sep. 2019), 686-692. DOI:https://doi.org/10.23751/pn.v21i3.7892.