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Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes

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Figure

Figure 2. 1H NMR spectrum.
Figure 4. 1H NMR Spectrum.
Figure 6. Changes in p-AV for plain oils heated to 180˚C - 200˚C.
Figure 9. Changes in peroxide values for Oils heated with 100 ppm of 5-hydroxy-7-methoxyflavanone 1
+2

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