1. Hamlet CG, Asuncion L, Velíšek J, Doležal M, Zelinková Z, Crews C (2010) The occurrence of fatty acid esters of chloropropanediols in foods: a review prepared for the UK Food Standards Agency. https://www.food.gov.uk/sites/default/files/C04072_Literature%20Review_Final_081010.pdf . Accessed 20 June 2015
2. (2000) IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Glycidol. World Health Organization Press, Lyon, pp 469–485. http://monographs.iarc.fr/ENG/Monographs/vol77/mono77-19.pdf . Accessed 14 Mar 2015
3. Bakhiya N, Abraham K, Gürtler R, Appel KE, Lampen A (2011) Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food. Mol Nutr Food Res 55(4):509–521
4. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72(5):77–86
5. Abdulkarim SM, Long K, Lai OM, Muhammad SKS (2007) Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem 105(4):1382–1389