MANZO, Nadia; SANTINI, Antonello; PIZZOLONGO, Fabiana; AIELLO, Alessandra; ROMANO, Raffaele. Effects of alpha-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. Progress in Nutrition, [S. l.], v. 21, n. 3, p. 686–692, 2019. DOI: 10.23751/pn.v21i3.7892. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/7892.. Acesso em: 28 nov. 2024.