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Electron spin resonance spectroscopy (ESR), based upon the spin trapping technique, was applied at 60 o C for evaluating the oxidative stability of 11 vegetable oil samples, including sunflower oil, rapeseed oil and their mixtures. The ESR results were compared with the oxidative stability values provided by the Rancimat method and differential scanning calorimetry (DSC) at 100 o C...
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