1. Aktaş ZZ, Bakkalbaşı E (2017) Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale. Int J Food Prop 20(4):877–887. https://doi.org/10.1080/10942912.2016.1188308
2. Codex Alimentarus (2015) Codex Standard for Edible Fats and Oils Not Covered by Individual Standards. CODEX STAN 19-1981, Rev. 1989-1999 (Amended 2009, 2013, 2015) Codex Alimentarius, Rome, Italy
3. AOAC (2003) Official methods of analysis. Association of official analytical chemists, Washington, DC
4. AOCS (1992) p-Anisidine value (Official Method Cd 18–90). In: Official methods and recommended practices of the American oil chemists’ society (Additions and Revisions). AOCS press, Champaign, IL.
5. AOCS (1993) Determation of tocopherols and tocotrienols in vegetable oils and fats by HPLC (Offical Method Ce 8–89). In: Official methods and recommended practices of the American oil chemists’ society, AOCS press, Champaign, IL.