YUSOF KAMISAH; SUHAIMI SHAMIL; MOHD JADI NABILLAH; SIN YEE KONG; NAZURAH ALFIAN SULAI HAMIZAH,; HJ MOHD SAAD QODRIYAH; MOHD FAHAMI NUR AZLINA; ABDULLAH AZMAN; KAMSIAH JAARIN. Deep-fried Keropok Lekors Increase Oxidative Instability in Cooking Oils. Malaysian Journal of Medical Sciences, [S. l.], v. 19, n. 4, p. 57–62, 2012. DOI: 10.21315/. Disponível em: https://ejournal.usm.my/mjms/article/view/mjms_vol19-no4-2012_8.. Acesso em: 23 oct. 2026.