Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation.

Molecules · 2022 · PMC8779770 · PMID 35056666

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highly significantno p-value reported

Fatty ( p ≤ 0.001), green ( p ≤ 0.001), oxidized ( p ≤ 0.001) and mutton ( p ≤ 0.05) attributes demonstrated highly significant differences among the different stages of tallow oxidation.

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