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“Inflammation and conjugated linoleic acid: mechanisms of action and implications for human health”. J. Physiol. Biochem.61 (3): 483–94. (September 2005). doi:10.1007/BF03168454. PMID16440602.
Caponio, Francesco; Pasqualone, Antonella; Gomes, Tommaso (2003). “Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating”. International Journal of Food Science and Technology38 (4): 481–486. doi:10.1046/j.1365-2621.2003.00703.x. ISSN0950-5423.