[1]
Jorge, N., Damy, P. de C., Corsini, M. da S. and Ré, P.V.D. 2005. Measurement of oxidative stability and total polar compounds in refined soybean oil and hydrogenated vegetable fat during frying procedure. Instituto Adolfo Lutz Journal - RIAL. 64, 2 (Feb. 2005), 162–166. DOI:https://doi.org/10.53393/rial.2005.64.32978.