Manzo, Nadia, et al. “Effects of Alpha-Tocopherol and Oleic Acid Content in Sunflower Oil Subjected to Discontinuous and Prolonged Frying Process”. Progress in Nutrition, vol. 21, no. 3, Sept. 2019, pp. 686-92, https://doi.org/10.23751/pn.v21i3.7892.