1.
Manzo N, Santini A, Pizzolongo F, Aiello A, Romano R. Effects of alpha-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. Progr Nutr [Internet]. 2019 Sep. 18 [cited 2024 Nov. 28];21(3):686-92. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/7892