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Profiles of triacylglycerols (TAG) and fatty acids were compared in soybean oil thermally oxidized at 180 °C for 60 min or methylene blue photosensitized for 10 h. Headspace oxygen in thermally oxidized and photosensitized soybean oil decreased significantly (p < 0.05) as oxidation time increased. Relative contents of linoleic and linolenic acids decreased and those of oleic acid increased during...
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