Monteoliva, M., Pérez Soler, D., Ibáñez, C. y Varela, G. (1967) «Fluorescence measurement of the penetration of oils in fried foods», Ars Pharmaceutica (Internet), 9(1-2), pp. 43–49. Disponible en: https://revistaseug.ugr.es/index.php/ars/article/view/7763 (Accedido: 19 mayo 2024).