WAQAR, M.; AHMAD, A.; QAISAR, W.; BASRI, R.; AZIZ, H. Influence of Phenolic Antioxidants on Changes in Quality Characteristics of Palm Olein during Intermittent Frying of Potato Chips. Jammu Kashmir Journal of Agriculture, [S. l.], v. 3, n. 2, p. 79–88, 2023. Disponível em: https://jkjagri.com/index.php/journal/article/view/64. Acesso em: 16 oct. 2024.