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), pp. 686-692. doi: 10.23751/pn.v21i3.7892.