Romano, R., et al. “Confronto Delle Performance Di Frittura Degli Oli Di Oliva, Palma Bi-Frazionato E Girasole”.
Progress in Nutrition, vol. 14, no. 3, Dec. 2012, pp. 199-18,
https://mattioli1885journals.com/index.php/progressinnutrition/article/view/2461.