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1
Study assessed degradation of 4 vegetable oils during frying.
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2
Chemometrics-guided lipidomics used to monitor lipid changes.
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3
Significant triglyceride reduction noted, especially in soybean and sunflower oils.
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4
Palm oil showed greater oxidative stability.
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5
New lipid markers identified for oil deterioration.
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6
Conventional measurements confirmed findings.
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7
Approach may enhance food quality control.
Original Source(s)
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