Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (<i>Camellia oleifera</i>) Oil during Heating.

Foods · 2022 · PMC9367799 · PMID 35954000

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an increasing trendno p-value reported

The TOTOX values of all three kinds of camellia oil showed an increasing trend during the heating process as presented in Figure 4 c.

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