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The effect of lipid profile, vitamin E and total phenolic content was studied in relation to the antioxidant capacity (measured by ESR) of three edible oils (virgin olive, sunflower and olive oils), using short-time deep fat frying as a model. Physico-chemical changes in the oils were also studied. Samples were analysed before and after 15, 30, 45 and 60 min fryings. Determination of free radicals,...
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