DAGLIOGLU, O., TASAN, M., GECGEL, U., & DAGLIOGLU, F. (2010). Changes in Oxidative Stability and Fatty Acid Composition of Commercially Produced Chips During Shelf-Life. Asian Journal of Chemistry, 19(3), 2100–2106. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/13784