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Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
Food Science and Technologynpj Science of Food

Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Q. Shen, Z. Zhang, et al.

Discover groundbreaking insights into lipid oxidation! This study by Qing Shen and colleagues reveals that triacylglycerols (TAGs) are preferentially oxidized over free fatty acids (FFAs) in heated soybean oil, despite rapid FFA hydrolysis. TAG-bound oxylipins emerge as the key markers of lipid oxidation, challenging previous assumptions about lipid behavior under heat.... show more
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