Statistically significant differences were noted when p < 0.05, and 0.05 ≤ p ≤ 0.10 was considered a statistical trend. 3.
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Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals.
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