Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques.

Foods · 2022 · PMC9265948 · PMID 35804680

Europe PMC DOI

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extremely significantp < 0001a dropped decimal point

Likewise, ANOVA performed on the corresponding Model 2 datasets again demonstrated that both the oil class and heating method main factors, and their first-order interaction effect, all exerted extremely significant effects on all aldehydic LOP variables evaluated, with p < 0001 in all cases.

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highly significantno p-value reported

Statistical Analysis of Aldehydic LOP Datasets Full ANOVA analysis according to Model 1 revealed there were very highly significant differences between all main factors investigated ( Table 4 ).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing <sup>1</sup>H and <sup>1</sup>H-<sup>1</sup>H COSY and TOCSY Techniques.

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