The most outstanding results demonstrated the primacy of the formation of glyceridic polymerization compounds during heating at high temperatures.
Jorge, N., Guaraldo Gonçalves, L. Ap., Dobarganes, M. C. 1997, 'Influence of fatty acid composition on the formation of polar glycerides and polarfatty acids in sunflower oils heated at frying temperatures.', Grasas y Aceiteshttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/763/773. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)