BOGNÁR, Erzsébet; HELLNER, Gabriella; RADNÓTI, Andrea; SOMOGYI, László; KEMÉNY, Zsolt. Effect of Different Chlorine Sources on the Formation of 3-Monochloro-1,2-Propanediol and 2-Monochloro-1,3-Propanediol Fatty Acid Esters during Frying. Periodica Polytechnica Chemical Engineering, [S. l.], v. 64, n. 4, p. 523–529, 2020. 10.3311/PPch.14137. Disponível em: https://pp.bme.hu/ch/article/view/14137. Acesso em: 19 apr. 2024.