@misc{indiciaebfce2d4a081e,
  title = {Decrease in essential fatty acid content of edible fats during the frying process.},
  author = {A Gere},
  year = {1982},
  doi = {10.1007/bf02028812},
  url = {https://pubmed.ncbi.nlm.nih.gov/6293212/},
  note = {Source identifier: 6293212}
}