[1]
M. Al-Khusaibi, S. Al-Amri, N. Al-Habsi, and M. S. Rahman, “Effect of intermittent frying on the stability of vitamins A and D in commercially fortified oils”,
Jour. Agri. & Mar. Scie.
, vol. 28, no. 1, pp. 7–15, Feb. 2023.