However, an increasing trend for PV was also noticed in this study, which can be explained by the fact that some peroxides are being formed during heat-treatment and/or that peroxide breaking species, such as heme, were stabilized by phenolic compounds 52 , 53 .
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Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage.
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