Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.

Sci Rep · 2019 · PMC6412032 · PMID 30858398

Europe PMC DOI

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closest p · 0.0× alpha

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boldest claim

The sentences

highly significantp < 10 −8actually significant

The univariate ANCOVA model applied (equation 2 ) revealed very highly significant differences between (1) the culinary oils investigated ( p < 10 −8 , with the exception of cis -2-alkenals for which p = 4.85 × 10 −3 ), and (2) sampling time-points ( p < 10 −8 ) for all aldehydes monitored.

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