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1 2  "Corn Oil" (PDF) (5th ed.). Corn Refiners Association. 2006. คลังข้อมูลเก่าเก็บจากแหล่งเดิม (PDF)เมื่อ 2018-10-04.
↑  ผศ.ดร.พิมพ์เพ็ญ พรเฉลิมพงศ์, ศาสตราจารย์เกียรติคุณ ดร.นิธิยา รัตนาปนนท์. "Winterization". Food Network Solutions. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2017-09-25. สืบค้นเมื่อ 2019-02-26.{{cite web}}:  CS1 maint: uses authors parameter (ลิงก์)
1 2 3  "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
↑  "Fats and fatty acids contents per 100 g (click for "more details") example: avocado oil; user can search for other oils". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. สืบค้นเมื่อ 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
↑  "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society
↑  "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
1 2 3 4  Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
↑  "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
1 2 3 4 5 6  Wolke, Robert L. (16 May 2007). "Where There's Smoke, There's a Fryer". The Washington Post. สืบค้นเมื่อ 5 March 2011.
↑  "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutr Metab Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
↑  "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. สืบค้นเมื่อ 25 October 2017.
↑  https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
↑  "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Palm oil,  fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Oil, peanut". FoodData Central. usda.gov.
↑  "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Sunflower oil, 65% linoleic, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 15 November 2018.
↑  "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
↑  
Daley, C.A.; Abbott, A.; Doyle, P.; Nader, G.; Larson, S. (2004). "A literature review of the value-added nutrients found in grass-fed beef products". California State University, Chico (College of Agriculture). คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2008-07-06. สืบค้นเมื่อ 2008-03-23.
↑  
Yong Q. Chen; at al (2007). "Modulation of prostate cancer genetic risk by omega-3 and omega-6 fatty acids". The Journal of Clinical Investigation. 117 (7): 1866–1875. doi:10.1172/JCI31494. PMC 1890998. PMID 17607361.