Article citation: Akil E, Castelo-Branco VN, Costa AMM, do Amaral Vendramini AL, Calado V, Torres AG. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of french fries. Journal of the American Oil Chemists’ Society. 2015;92(3):409-21.
Link to view/access: https://link.springer.com/article/10.1007/s11746-015-2599-2